Vibrant and crunchy red cabbage slaw featuring crisp apple, salty Parmesan, and a tangy vinaigrette. A refreshing side.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 small head red cabbage (about 1.3 pounds), finely shredded
02 - 1 large crisp apple (Granny Smith or Honeycrisp), julienned or coarsely grated
03 - 2 spring onions, thinly sliced
→ Cheese
04 - 2.1 ounces Parmesan cheese, shaved or coarsely grated
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1½ 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)
# Directions:
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 the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
03 - Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure all ingredients are evenly coated.
04 - Add the shaved or coarsely grated Parmesan cheese to the bowl and toss gently to distribute without breaking down the vegetable shreds.
05 - Transfer the coleslaw to a serving platter or bowl. Garnish with chopped fresh parsley if using.
06 - Serve immediately for maximum crunch, or refrigerate for 30 minutes to allow flavors to meld together.
