Red Cabbage with Apple Parmesan (Printable)

Crunchy red cabbage, sweet apple, and Parmesan in tangy vinaigrette. Ready in 15 minutes for a refreshing side.

# What You Need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 1.3 lbs), finely shredded
02 - 1 large crisp apple (Granny Smith or Honeycrisp), julienned or coarsely grated
03 - 2 spring onions, thinly sliced

→ Cheese

04 - 2.1 oz Parmesan cheese, shaved or coarsely grated

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1.5 tbsp apple cider vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 2 tbsp chopped fresh parsley, optional

# How-To Steps:

01 - In a large mixing bowl, combine the shredded red cabbage, apple, and spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the cabbage mixture and toss well to coat evenly.
04 - Add the Parmesan cheese and gently toss again to distribute throughout the salad.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to let flavors meld.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to set the table.
  • The cabbage stays crisp for hours, so you can prep it early without worry.
  • Every bite has texture, sweetness, tang, and salt in perfect balance.
  • It makes even the simplest dinner feel a little more special.
02 -
  • Shred the cabbage as thin as you can, thick pieces stay tough and don't absorb the dressing properly.
  • Don't overdress the salad, you can always add more but you can't take it back once it's soggy.
  • Use the apple within minutes of slicing so it doesn't brown and lose its snap.
03 -
  • Taste the dressing before you pour it over the salad, it should be tangy, slightly sweet, and well seasoned.
  • If your cabbage tastes too sharp, let the dressed salad sit for 10 minutes before adding the Parmesan, the acid will mellow it out.
  • Use a vegetable peeler to shave the Parmesan into thin, wide ribbons that look elegant and melt slightly into the salad.
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