Red Cabbage With Apple Parmesan (Printable)

Crunchy red cabbage, sweet apple, and salty Parmesan dressed in tangy vinaigrette 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 (e.g., 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)

# Directions:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
04 - Add the shaved Parmesan cheese and gently toss to combine without breaking the delicate cheese shards.
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 allow flavors to meld before serving.

# Helpful Tips:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about wilted greens.
  • The sweet apple and salty Parmesan create a flavor contrast that keeps you reaching for more.
  • It's naturally gluten-free and vegetarian, so it fits almost every table without fuss.
  • The vibrant purple color makes even a weeknight dinner feel a little special.
02 -
  • Shred the cabbage as thinly as possible; thick chunks don't absorb the dressing well and can taste tough.
  • Toss the apple with a little lemon juice if you're prepping ahead, or it'll brown and look sad by the time you serve.
  • Don't add the Parmesan until just before serving if you're making this in advance, or it'll get soggy and lose its magic.
03 -
  • Use a mandoline to shred the cabbage if you have one; it'll give you perfectly thin, uniform strands that look professional and taste better.
  • Massage the cabbage with a pinch of salt for a minute before adding the dressing if you want it slightly softer and more tender.
  • Taste the dressing before you pour it over the salad and adjust the honey or vinegar to match your mood; some days I want it sweeter, other days more tart.
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