Red Cabbage Coleslaw Apple Parmesan

The kitchen was already chaos when I realized I needed something, anything, to bring to the potluck. My mandoline was gathering dust in the corner, and that half head of red cabbage had been staring at me from the crisper drawer for three days. Sometimes the best dishes happen entirely by accident and under pressure. I started shaving that cabbage into violent purple ribbons, not knowing I was about to make the salad that would appear at every single gathering I attend for the next decade.

My sister in law actually stopped mid conversation at our summer barbecue last year, fork hovering halfway to her mouth, and demanded I write this down. The coleslaw people expect is mayonnaise heavy and forgettable. This one wakes up your palate and somehow manages to feel both light and satisfying at the same time.

Ingredients

• 1 small head red cabbage about 600 g finely shredded The mandoline is your friend here but a sharp knife and patience work perfectly fine, just aim for thin ribbons that will catch the dressing beautifully
• 1 large crisp apple such as Granny Smith or Honeycrisp I leave the skin on for color and texture, and julienne cut makes each strand feel like a little surprise
• 2 spring onions thinly sliced These add just enough mild bite to bridge the gap between sweet and savory
• 60 g Parmesan cheese shaved or coarsely grated Use a vegetable peeler for those elegant cheese ribbons that look impressive but take literally ten seconds
• 3 tbsp extra virgin olive oil This carries all the flavors so use something you actually like the taste of
• 1 and a half tbsp apple cider vinegar The brightness here cuts through the rich cheese and ties everything together
• 1 tsp Dijon mustard Just enough to help the dressing emulsify and add that subtle background warmth
• 1 tsp honey This balances the vinegar and highlights the apples natural sweetness
• Salt and freshly ground black pepper to taste Do not skimp on the pepper, it really makes the Parmesan sing
• 2 tbsp chopped fresh parsley optional Mostly for color but that little hit of herbaceousness never hurts

Instructions

Prep your vegetables

Shred that cabbage into thin ribbons, julienne or grate your apple, and slice those spring onions. The mandoline will give you restaurant even results but honestly hand cut has more character.

Whisk the dressing

In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk until it looks unified and slightly thickened about 30 seconds of serious effort.

Combine everything

Pour the dressing over the cabbage mixture and toss until every single ribbon is coated. Add the Parmesan and give it one more gentle toss to distribute the cheese without breaking it up too much.

Let it work its magic

Either serve immediately for that fresh crunch or refrigerate for 30 minutes to let the flavors become friends. The cabbage will soften slightly and the dressing will penetrate deeper.

Save to Pinterest

This has become my go to when someone says bring a side because it travels well and never fails to start conversations. People never guess whats in it until they take that second bite and start trying to identify the magic ingredient.

Make It Your Own

The beauty here is in the ratio of crunchy to creamy, sharp to sweet. I have thrown in toasted walnuts when I needed something to anchor the dish for a main course salad. Pumpkin seeds work beautifully too and add this gorgeous color contrast against all that purple.

Choosing Your Apple

Granny Smith will give you that tart backbone that stands up to the vinegar, while Honeycrisp leans into the sweet side of things. Sometimes I use one of each when I cannot decide which direction I want to go. The apple is not just here for flavor, that crunch is absolutely essential.

Dressing Variations

Lemon juice instead of apple cider vinegar makes everything feel brighter and more spring like. I have also swapped in Greek yogurt for half the olive oil when I wanted something creamier without going full mayonnaise coleslaw. The basic structure is so forgiving, as long as you keep that acid to fat ratio balanced.

• Avoid pre bagged coleslaw mix which never has the right texture or flavor profile
• Shave the Parmesan right before serving to prevent it from clumping together
• Taste the cabbage first, some heads are naturally sweeter or more bitter than others

Save to Pinterest

Sometimes the simplest dishes end up being the ones people remember most. This coleslaw has saved more last minute meals than I care to admit.

Recipe Questions & Answers

→ How can I ensure the cabbage remains crisp?

For maximum crispness, shred the red cabbage finely and toss with the dressing just before serving. Chilling for 30 minutes can also help the flavors meld without losing too much crunch, but it's best enjoyed fresh.

→ Can I make this slaw ahead of time?

While best enjoyed immediately for optimal texture, you can prepare the cabbage, apple, and spring onion mixture in advance. Store the dressing separately and combine everything just before serving to prevent the slaw from becoming soggy.

→ What are some good variations or additions?

You can add a handful of toasted walnuts or pumpkin seeds for extra crunch. For a brighter flavor, swap apple cider vinegar with fresh lemon juice. Pecorino Romano can be substituted for Parmesan if you prefer a stronger, saltier cheese flavor.

→ What kind of apple works best in this?

A crisp, slightly tart apple like Granny Smith or Honeycrisp works wonderfully, offering a nice contrast to the sweetness of the red cabbage and the savory Parmesan. Avoid softer, mealy apple varieties.

→ Is this slaw suitable for special diets?

This slaw is naturally vegetarian and gluten-free. For strict vegetarians, ensure your Parmesan cheese is made with vegetarian rennet. It's a light and refreshing option suitable for many dietary preferences.

→ How long do leftovers keep?

Leftovers can be refrigerated in an airtight container for up to 24 hours. While the cabbage may soften slightly, the flavors will still be delicious. It's generally best consumed the day it's made for peak freshness.