Red Cabbage With Apple Parmesan (Printable)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette. Fresh, crunchy, and ready in 15 minutes.

# What you'll need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 21 oz), finely shredded
02 - 1 large crisp apple (Granny Smith or Honeycrisp), julienned or coarsely grated
03 - 2 spring onions, thinly sliced

→ Cheese

04 - 2 oz Parmesan cheese, shaved or coarsely grated

→ Dressing

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

→ Garnish

10 - 2 tablespoons chopped fresh parsley, optional

# Method:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and thinly sliced spring onions.
02 - In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all components evenly.
04 - Add the shaved Parmesan cheese and gently toss to distribute throughout the salad.
05 - Transfer to a serving platter or bowl and garnish with chopped fresh parsley if desired.
06 - Serve immediately for optimal crunch, or refrigerate for 30 minutes to allow flavors to develop and meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means no excuses on busy weeknights when you need something fresh and alive on the plate.
  • The crunch stays crisp for hours, unlike soggy salads that disappoint by dinnertime.
  • It's naturally vegetarian and gluten-free, so you can serve it confidently to anyone without playing dietary detective.
02 -
  • The acid in vinegar and apple cider will make the red cabbage bleed color into the dressing, which is completely normal and actually makes it more beautiful—don't panic if everything turns deep magenta within an hour.
  • Don't dress this salad more than 2 hours in advance unless you want it to soften significantly; the vegetables give up their crunch gradually, which is fine for leftovers but disappointing if you wanted maximum texture.
03 -
  • Keep your apple in a bowl of lemon water while prepping other ingredients—it prevents browning without affecting flavor, and you can drain it completely before tossing.
  • The moment you pour that dressing over raw cabbage, you're in a race against time if you want maximum crunch, so have your serving platter ready and your guests nearly seated.
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