Save to Pinterest My neighbor brought this to a potluck last spring, and I spent the entire evening trying to figure out why store-bought coleslaw had never tasted remotely this good. She laughed when I asked for the recipe, admitting she'd thrown it together in ten minutes with whatever was crisp in her fridge. The purple cabbage had stained her cutting board, the apple was browning at the edges, and she'd forgotten to buy carrots entirely. None of it mattered because the combination of sweet, salty, and tangy was so perfectly balanced that I made it three times that week.
I made this for a backyard barbecue where everything else was heavy and grilled, and people kept coming back for seconds of the slaw. One friend said it was the only thing on her plate with any real brightness, and she was right. The cabbage stayed crunchy even after sitting out for an hour, and the apple gave it just enough sweetness to cut through all the smoky richness. I realized then that a good side dish doesn't need to be complicated, it just needs to do one thing really well.
Ingredients
- Red cabbage: Look for heads that feel heavy and tight with glossy leaves, and shred it as thin as you can manage for the best texture.
- Apple: Granny Smith keeps its tartness and crunch, but Honeycrisp adds a floral sweetness that works beautifully if you prefer less bite.
- Spring onions: They bring a mild sharpness without overpowering the other flavors, and the green parts add a nice pop of color.
- Parmesan cheese: Use a vegetable peeler to shave it into thin ribbons instead of grating it fine, so you get little bursts of salty richness in every bite.
- Extra virgin olive oil: A fruity, peppery oil makes the dressing taste more alive, but any decent olive oil will work in a pinch.
- Apple cider vinegar: Its mild acidity plays nicely with the apple and doesn't overpower the other ingredients like white vinegar might.
- Dijon mustard: This is what holds the dressing together and adds a subtle warmth that ties everything into one cohesive flavor.
- Honey: Just a teaspoon balances the acidity and brings out the natural sweetness of the cabbage and apple.
- Fresh parsley: Optional but worth it for a fresh, herbal note that brightens up the whole bowl.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, either with a sharp knife or a mandoline if you have one. Julienne or coarsely grate the apple and slice the spring onions thin, keeping everything about the same size so each bite has a little of everything.
- 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 looks smooth and slightly creamy. If it separates, just whisk it again right before you pour it over the cabbage.
- Toss it all together:
- Pour the dressing over the cabbage, apple, and spring onions, then toss everything with your hands or two big spoons until every shred is lightly coated. Add the Parmesan and toss gently one more time so the cheese doesn't clump.
- Serve or chill:
- You can serve it right away for maximum crunch, or let it sit in the fridge for 30 minutes if you want the flavors to meld and the cabbage to soften just slightly. Either way works beautifully depending on your mood.
Save to Pinterest The first time I brought this to my parents' house, my dad said it reminded him of the coleslaw his grandmother used to make, even though hers had mayonnaise and mine didn't. I think it was the way the cabbage stayed crisp and the dressing clung to every piece without drowning it. He ate two servings before dinner was even on the table, and my mom quietly asked me to text her the recipe before I left. It became one of those dishes that feels like home even when it's made somewhere new.
Making It Your Own
I've added toasted walnuts when I wanted more texture, and once I threw in a handful of dried cranberries because I had them open in the pantry. Both worked surprisingly well, though I'd skip the cranberries if you're already using a sweet apple. You could also swap the Parmesan for crumbled feta or goat cheese if you want something tangier and creamier. The base is forgiving enough that you can play around without losing what makes it good.
Storage and Leftovers
This salad is best the day you make it, but I've kept leftovers in an airtight container for up to 24 hours and they were still pretty good. The cabbage softens a bit and the apple loses some of its snap, but the flavors actually deepen as everything sits together. If you know you'll have leftovers, consider keeping some of the dressing on the side and adding it fresh the next day. That way you get the best of both worlds without sacrificing too much crunch.
Serving Suggestions
This coleslaw works next to just about anything you'd grill or roast, from chicken thighs to pork chops to a simple piece of grilled fish. It's also excellent tucked into sandwiches or served alongside tacos for a bright, crunchy contrast. I've even eaten it on its own for lunch with a piece of crusty bread when I needed something light and satisfying.
- Serve it alongside barbecue ribs or pulled pork for a classic pairing.
- Use it as a topping for fish tacos or grain bowls to add crunch and brightness.
- Pair it with roasted chicken or sausages for an easy weeknight dinner that feels complete.
Save to Pinterest This is one of those recipes I keep coming back to because it never disappoints and never feels like work. It reminds me that the best food doesn't need to be complicated, just honest and made with ingredients that actually taste like something.
Questions & Answers
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare it up to 30 minutes before serving to let flavors meld. Leftovers can be refrigerated for up to 24 hours, though the cabbage may soften slightly.
- → What type of apple works best for this salad?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work wonderfully. Their firm texture holds up well and provides a nice contrast to the cabbage and tangy dressing.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For vegetarians concerned about animal rennet, use a vegetarian hard cheese alternative.
- → How do I prevent the coleslaw from becoming watery?
Serve immediately after tossing with dressing, or wait to dress until just before serving. The salt in the dressing will naturally draw moisture from the cabbage over time.
- → What can I add for extra crunch and nutrition?
Toasted walnuts, pumpkin seeds, or sunflower seeds add delightful crunch and healthy fats. You can also add shredded carrots or thinly sliced fennel for additional texture and flavor.
- → Can I use a different vinegar in the dressing?
Absolutely! Fresh lemon juice creates a brighter, more citrusy flavor, while white wine vinegar offers a milder tang. Adjust the amount to taste based on your preferred acidity level.