Red Cabbage With Apple Parmesan

My neighbor showed up at a potluck with a bowl of this coleslaw, and I watched it disappear before the main course even hit the table. The purple cabbage stained everything it touched, but no one cared because the crunch was addictive. She handed me the recipe on a torn envelope, scribbled in pencil, and I've been making it ever since. It's the kind of dish that looks impressive but comes together faster than you can set the table. I've never brought it anywhere without someone asking for the recipe by the end of the night.

I made this for a summer barbecue once, thinking it would be a simple side, and it ended up stealing the show from the ribs. People kept going back for seconds, and one friend admitted she'd skipped dessert just to have more coleslaw. The tangy dressing cuts through rich, smoky flavors in a way that feels refreshing, not heavy. I started keeping a head of red cabbage in the fridge just in case I needed to throw this together last minute. It's become my go-to whenever I need something that feels thoughtful but doesn't chain me to the stove.

Ingredients

• Red cabbage: The star of the show, providing that deep purple hue and satisfying crunch; shred it as finely as you can manage, or use a mandoline if you have one, because thinner pieces soak up the dressing better.
• Apple: Go for something crisp and tart like Granny Smith or Honeycrisp; the sweetness balances the vinegar, and julienning it instead of chopping gives you elegant ribbons that feel fancy.
• Spring onions: Milder than regular onions, they add a gentle bite without overpowering the other flavors; slice them thin so they blend in rather than stand out.
• Parmesan cheese: Shave it with a vegetable peeler for delicate curls that melt on your tongue; the salty, nutty flavor is what makes this coleslaw unforgettable.
• Extra virgin olive oil: Use the good stuff here because it's not cooked, so the flavor shines through; cheap oil will make the dressing taste flat.
• Apple cider vinegar: Tangy and slightly fruity, it ties the apple and cabbage together; don't skip it or the dressing will lack punch.
• Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing so it clings to every shred of cabbage.
• Honey: Just a touch to round out the acidity and bring everything into balance; you can swap it for maple syrup if that's what you have.
• Fresh parsley: Optional, but it adds a pop of green and a hint of freshness that makes the dish look even more vibrant.

Instructions

Prep the vegetables:

Shred the red cabbage as finely as you can, julienne or grate the apple, and slice the spring onions into thin rounds. Toss them all together in a large mixing bowl, and notice how the colors already look like a painting.

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's smooth and emulsified. Taste it and adjust the seasoning; it should be tangy with a hint of sweetness.

Dress the salad:

Pour the dressing over the cabbage mixture and toss everything with your hands or two big spoons until every strand is coated. The cabbage will soften just a bit as it sits, but it'll still stay crunchy.

Add the Parmesan:

Scatter the shaved Parmesan over the top and gently toss again so the cheese gets distributed throughout. Don't go too hard or the delicate shavings will clump together.

Garnish and serve:

Transfer to a serving bowl and sprinkle with chopped parsley if you're using it. Serve right away for maximum crunch, or let it chill in the fridge for 30 minutes if you want the flavors to meld a little more.

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One evening, I brought this to a friend's house for dinner, and her six-year-old, who claimed to hate vegetables, ate two helpings without realizing it was cabbage. She looked at me wide-eyed when I told her what was in it, then shrugged and asked for more. That moment reminded me that good food doesn't need to announce itself; it just needs to taste good. Sometimes the simplest combinations are the ones that stick with people long after the meal is over.

Storing and Prepping Ahead

This coleslaw is best the day you make it, when the cabbage is at its crispest and the Parmesan still has that delicate texture. If you need to prep ahead, shred the cabbage and julienne the apple in the morning, but keep them separate in the fridge and toss everything together just before serving. The dressing can be whisked up to two days in advance and stored in a jar in the fridge; just give it a good shake before using. Leftovers will keep in an airtight container for up to 24 hours, though the cabbage will soften and the Parmesan will lose some of its charm.

Swaps and Variations

You can swap the apple cider vinegar for fresh lemon juice if you want a brighter, more citrusy flavor that cuts through the richness of the cheese. For a nuttier twist, toss in a handful of toasted walnuts or pumpkin seeds just before serving; they add another layer of crunch and make the salad feel more substantial. If you can't find Parmesan or want a sharper bite, try Pecorino Romano instead, though it's a bit saltier, so go easy on the extra salt in the dressing. I've also made this with a mix of red and green cabbage when I wanted more color contrast, and it worked beautifully.

Serving Suggestions

This coleslaw shines alongside grilled meats, barbecue, or roasted chicken, where its tangy crunch balances out smoky, savory flavors. It's also perfect tucked into sandwiches or wraps for extra texture, or served as a light lunch on its own with a slice of crusty bread. I've brought it to picnics, potlucks, and casual weeknight dinners, and it always fits right in.

• Pile it next to pulled pork or brisket for a classic barbecue pairing.
• Serve it with grilled fish or shrimp for a fresh, summery meal.
• Pack it in a lunchbox with some rotisserie chicken for an easy, healthy workday lunch.

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This coleslaw has a way of making ordinary meals feel a little more special, and it's one of those recipes I never get tired of making. I hope it becomes a favorite at your table, too.

Recipe FAQs

→ Can I prepare this coleslaw ahead of time?

While best served fresh for maximum crunch, you can prepare it up to 30 minutes ahead and refrigerate to let flavors meld. Leftovers keep 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 sweet-tart varieties like Honeycrisp work perfectly. Choose firm apples that won't turn mushy and will maintain their crunch when tossed with the dressing.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor profile. For vegetarians avoiding animal rennet, use a vegetarian hard cheese alternative with similar texture.

→ How do I prevent the cabbage from being too tough?

Shred the cabbage as finely as possible using a sharp knife or mandoline. The dressing will help soften it slightly, especially if you let it sit for 15-30 minutes before serving.

→ What can I add for extra texture?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch. You can also include dried cranberries or raisins for a touch of sweetness that complements the tangy dressing.

→ Is this suitable for meal prep?

Store the shredded vegetables and dressing separately in the refrigerator for up to 2 days. Toss together just before serving to maintain optimal crunch and freshness.