Save I was standing at a farmers market in early autumn when a vendor handed me a purple cabbage so bright it looked fake. She told me to shred it raw and treat it like candy. That afternoon, I sliced an apple into thin ribbons, grated some Parmesan over the top, and made this salad without a plan. It tasted like crunch and sharpness and sweetness all at once, and I've been making it ever since.
The first time I brought this to a potluck, someone asked if I'd massaged the cabbage. I hadn't, and it was still tender and bright. The apple added just enough sweetness to soften the vinegar, and the Parmesan made everything taste richer without weighing it down. People went back for seconds before touching the main dish.
Ingredients
- Red cabbage: Use a small head and shred it as finely as you can manage, the thinner it is, the better it absorbs the dressing and stays tender without wilting.
- Apple: Pick something crisp and slightly tart like Granny Smith or Honeycrisp so it holds its shape and adds bright contrast to the cabbage.
- Spring onions: They bring a mild sharpness without overpowering the other flavors, slice them thin so they blend in instead of standing out.
- Parmesan cheese: Use a vegetable peeler to shave it into wide, delicate curls that melt slightly into the salad as you toss.
- Extra virgin olive oil: A fruity, peppery oil makes the dressing taste alive, not flat.
- Apple cider vinegar: It echoes the apple and adds brightness without being too harsh.
- Dijon mustard: This is what holds the dressing together and gives it body.
- Honey: Just a teaspoon rounds out the acidity and makes everything taste more complete.
- Fresh parsley: Optional, but it adds a fresh green note that makes the dish look and taste more vibrant.
Instructions
- Prep the vegetables:
- Shred the cabbage as thinly as possible using a sharp knife or mandoline, then julienne or coarsely grate the apple so it matches the texture of the cabbage. Toss them into a large bowl with the sliced spring onions.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and creamy. Taste it and adjust the balance if needed.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss everything with your hands or tongs until every shred is lightly coated. The cabbage should glisten but not swim in dressing.
- Add the Parmesan:
- Scatter the shaved Parmesan over the top and toss gently so the cheese gets distributed without clumping. Some pieces will soften slightly from the vinegar, and that's perfect.
- Garnish and serve:
- Transfer the salad to a serving bowl and sprinkle with chopped parsley if you like. Serve it right away for maximum crunch, or let it sit in the fridge for 30 minutes if you want the flavors to deepen.
Save One night I made this salad for a friend who claimed she hated cabbage. She ate two bowls and asked for the recipe. I realized then that texture and balance can change someone's mind about an ingredient they thought they'd never enjoy.
How to Store and Serve
This salad is best eaten the day you make it, while the cabbage is still crisp and the apple hasn't started to soften. If you need to make it ahead, keep the dressing separate and toss everything together just before serving. Leftovers will keep in an airtight container in the fridge for up to 24 hours, but the cabbage will lose some of its crunch and the apple may begin to brown.
Ways to Make It Your Own
I've added toasted walnuts when I wanted more richness, and swapped the apple cider vinegar for lemon juice when I craved something brighter. You can use Pecorino Romano instead of Parmesan if you want a sharper, saltier bite, or toss in a handful of pumpkin seeds for extra texture. Some people like to add a pinch of caraway seeds for a deli-style flavor, and it works beautifully.
What to Serve It With
This salad pairs well with roasted chicken, grilled sausages, or a simple piece of pan-seared fish. It also works as a side for sandwiches or grain bowls, adding crunch and brightness to heavier dishes. I've served it alongside pulled pork and it cut through the richness perfectly.
- Try it with roasted pork tenderloin or baked salmon.
- It's excellent alongside a cheeseboard or charcuterie spread.
- Serve it with crusty bread and soup for a light, satisfying meal.
Save This salad reminds me that simple ingredients, treated well, can be more satisfying than anything complicated. It's the kind of dish that makes you feel like you know what you're doing in the kitchen.
Questions & Answers
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare it up to 30 minutes ahead to let flavors meld. For longer storage, refrigerate in an airtight container for up to 24 hours, though the cabbage may soften slightly.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or Honeycrisp work perfectly as they provide a nice contrast to the sweet dressing and maintain their crunch. Avoid softer apple varieties that may become mushy.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano offers a stronger, saltier flavor profile. For vegetarians avoiding animal rennet, use a vegetarian hard cheese alternative. The cheese can also be omitted for a dairy-free version.
- → How do I prevent the coleslaw from becoming watery?
Serve immediately after dressing or chill for no more than 30 minutes. The cabbage and apple release moisture over time, so avoid dressing too far in advance. Pat the shredded cabbage dry if needed before mixing.
- → What can I add for extra texture?
Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch. You can also include shredded carrots, thinly sliced fennel, or dried cranberries for additional flavor and texture variations.
- → Is this suitable for meal prep?
Store the shredded vegetables and dressing separately in the refrigerator. Combine just before serving to maintain optimal crunch and prevent wilting. The undressed vegetables can last 2-3 days when properly stored.