Pin it My cutting board was stained purple for days after I first shredded a whole red cabbage by hand. I hadn't expected the juice to be so vivid, or the cabbage to be so stubborn under my knife. But once I tossed it with crisp apple and salty Parmesan, I forgot all about my stained countertop. The crunch was addictive, the sweetness unexpected, and the tang from the vinaigrette made every bite feel bright and alive.
I brought this to a potluck once, skeptical that anyone would get excited about cabbage. Within twenty minutes, the bowl was empty and three people asked for the recipe. One friend admitted she usually hated coleslaw but couldn't stop eating this version. I think it's the Parmesan that does it, adding a savory edge that makes the whole thing feel less like a side dish and more like the main event.
Ingredients
- Red cabbage: The star of the show, providing that gorgeous purple hue and a sturdy crunch that holds up beautifully under dressing.
- Apple: Go for something tart and crisp like Granny Smith or Honeycrisp so it doesn't turn mushy or too sweet.
- Spring onions: They add a mild, fresh bite without the harsh punch of raw red onion.
- Parmesan cheese: Use a vegetable peeler to shave it into thin ribbons, it looks prettier and melts into the salad more naturally than pre-grated stuff.
- Extra virgin olive oil: The backbone of the dressing, so use one you'd happily dip bread into.
- Apple cider vinegar: Its fruity acidity pairs perfectly with the apple and doesn't overpower the other flavors.
- Dijon mustard: This is what helps the dressing emulsify and adds a subtle sharpness.
- Honey: Just a touch to balance the vinegar and mustard, don't skip it even if you think you don't like sweet dressings.
- Fresh parsley: Optional, but it adds a pop of green and a fresh herbal note that brightens everything up.
Instructions
- Prep the vegetables:
- Slice the cabbage as thin as you can manage, either with a sharp knife or a mandoline if you're feeling fancy. Toss it into a big bowl with the julienned apple and sliced spring onions, making sure everything is evenly distributed.
- Make the dressing:
- In a small jar or bowl, combine the olive oil, vinegar, mustard, honey, salt, and pepper. Shake or whisk it hard until it looks creamy and emulsified, not separated and oily.
- Dress the salad:
- Pour the dressing over the cabbage mixture and toss it with your hands or two big spoons until every strand is glossy and coated. Don't be shy, really work it in there.
- Add the cheese:
- Scatter the Parmesan shavings over the top and give it one more gentle toss so the cheese gets mixed in without clumping. You want little pockets of salty goodness in every bite.
- Garnish and serve:
- Transfer to a serving bowl, sprinkle with parsley if you're using it, and serve right away for maximum crunch. If you prefer deeper flavor, let it chill for 30 minutes before serving.
Pin it There's something deeply satisfying about the sound this salad makes when you toss it, that crisp rustle of fresh vegetables meeting tangy dressing. I've made it on weeknights when I needed something fast, and I've made it for Sunday lunches when I wanted to impress without really trying. Either way, it never disappoints, and it always disappears faster than I expect.
Serving Suggestions
This coleslaw is sturdy enough to stand up to rich, fatty dishes like grilled sausages, pulled pork, or roasted chicken. I've also piled it onto sandwiches and tacos where it adds crunch and brightness without weighing things down. It's equally at home on a picnic blanket or a dinner table, and it travels well in a cooler if you keep the dressing separate until the last minute.
Variations to Try
If you want more texture, toss in a handful of toasted walnuts or pumpkin seeds just before serving. For a sharper, more lemony version, swap the apple cider vinegar for fresh lemon juice and add a bit of zest. I've also used Pecorino Romano instead of Parmesan when I wanted something more assertive, and it worked beautifully. On days when I'm feeling indulgent, I'll add a few crumbles of blue cheese for an extra layer of funk.
Storage and Make Ahead Tips
You can shred the cabbage, slice the apple, and make the dressing a few hours ahead, but keep them separate until you're ready to serve. Once dressed, this salad is best eaten within a few hours, though it will still be good the next day if you don't mind a slightly softer texture. Store leftovers in an airtight container in the fridge and give it a quick toss before serving again.
- If making ahead, toss the apple in a little lemon juice to prevent browning.
- The dressing can be made up to three days in advance and stored in the fridge.
- Add the Parmesan right before serving so it stays sharp and doesn't get soggy.
Pin it This salad has become my go to whenever I need something quick, colorful, and satisfying. It's proof that simple ingredients, treated well, can turn into something you'll crave again and again.
Recipe Questions & Answers
- → Can I make this coleslaw ahead of time?
This dish is best served fresh for maximum crunch. However, you can prepare it up to 30 minutes before serving to let the flavors meld. Leftovers can be stored in an airtight container for up to 24 hours, though the cabbage will soften slightly.
- → What type of apple works best for this dish?
Crisp, tart apples like Granny Smith or Honeycrisp work wonderfully. Their firm texture holds up well against the dressing, and their slight tartness complements the tangy vinaigrette and salty Parmesan beautifully.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For vegetarians avoiding animal rennet, look for vegetarian hard cheeses that offer similar aged, nutty characteristics.
- → How do I prevent the coleslaw from becoming watery?
Serve immediately after tossing with dressing, or add the dressing just before serving. The cabbage releases moisture over time, so keeping these separate until the last moment maintains the best texture and crunch.
- → What can I add for extra texture?
Toasted walnuts or pumpkin seeds add wonderful crunch and nutty flavor. You can also try adding dried cranberries for sweetness or sunflower seeds for additional texture contrast.
- → Is this suitable for meal prep?
Store the shredded cabbage, apple, and dressing separately if prepping ahead. Combine them just before serving to maintain the crisp texture. The cabbage mixture can be prepped 1-2 days in advance.