Red Cabbage With Apple Parmesan (Printable version)

Crisp red cabbage, sweet apple, and Parmesan tossed in a tangy vinaigrette for a refreshing side dish.

# Ingredient list:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 1.3 lbs), 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 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)

# Step-by-step guide:

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 olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well 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 parsley if desired.
06 - Serve immediately for optimal crunch, or refrigerate for 30 minutes to allow flavors to meld.

# Expert tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour on it.
  • The Parmesan adds an unexpected richness that makes this feel special without any fuss.
  • You can make it ahead and it actually gets better as the flavors soak into the cabbage.
  • Its naturally gluten free and vegetarian so it fits almost any table without extra planning.
02 -
  • Dress the salad right before serving or the cabbage will start to wilt and lose its crunch after a few hours.
  • If your apple starts browning before you toss it, a quick squeeze of lemon juice will keep it looking fresh and bright.
  • Dont skip the honey in the dressing, it balances the vinegar in a way that sugar or maple syrup just cant replicate.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes a huge difference in how the dressing coats each piece.
  • Let the dressed salad sit for just five minutes before serving so the cabbage has time to absorb some of the vinegar without losing its bite.
  • Taste the dressing before you pour it over everything and adjust the honey or vinegar to your preference, everyones idea of balanced is a little different.
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