Red Cabbage Apple Parmesan Coleslaw

I stumbled onto this combination during a frantic lunch prep last summer when my crisper drawer held nothing but a forgotten red cabbage and one slightly bruised apple. The first bite stopped me in my tracks, that bright crunch against the salty Parmesan creating something far greater than its humble parts suggested. Now it's my go-to when I need something that feels special but comes together in minutes.

Last week I served this alongside grilled fish for dinner guests who swore they hated coleslaw. Someone actually asked if I'd marry them after seconds. There's something about how the sweet apple plays against that sharpParmesan that converts even the most skeptical eaters.

Ingredients

• Red cabbage: The star of the show providing that gorgeous purple hue and satisfying crunch
• Crisp apple: Granny Smith or Honeycrisp bring essential sweetness and juiciness
• Spring onions: Mild onion flavor that wont overpower the delicate balance
• Parmesan cheese: Salty umami that grounds the bright vegetables
• Apple cider vinegar: Creates the tangy backbone of the dressing
• Dijon mustard: Emulsifies everything while adding subtle depth
• Honey: Just enough sweetness to tame the vinegars sharp edge
• Fresh parsley: Adds color and a fresh finish if you remember to grab some

Instructions

Prep your vegetables:

Shred that cabbage into thin ribbons and julienne your apple into matchsticks that will catch the dressing beautifully

Whisk the dressing:

Combine oil vinegar mustard honey salt and pepper until completely emulsified

Combine everything:

Pour dressing over cabbage mixture tossing until every piece is coated

Add the Parmesan:

Gently fold in shaved or grated cheese so it doesnt all clump together

Let it rest or serve:

Either plate immediately for ultimate crunch or refrigerate 30 minutes for flavors to meld

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This became my mothers requested birthday side dish three years running. She claims it reminds her of something she ate in a tiny French cafe decades ago though I suspect she just loves how pretty it looks on her white plates.

Making It Your Own

Sometimes I throw in toasted walnuts or pumpkin seeds when I want extra protein and texture. A handful of dried cranberries can turn this into something almost festive for holiday tables.

Dressing Variations

Lemon juice instead of vinegar gives this a completely different personality brighter and more summery. I discovered this accidentally when I ran out of vinegar one afternoon and now I keep both options in my back pocket depending on my mood.

Make Ahead Strategy

This salad holds up remarkably well but timing matters. Dress it right before serving for maximum crunch

• Prep all vegetables up to 4 hours ahead and store separately
• Keep the dressing in a jar and shake vigorously before using
• Add Parmesan at the last minute so it doesnt become soggy

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Trust me when I say this humble salad will surprise you. Sometimes the simplest combinations end up being the ones we return to again and again.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

For the best crunch, it's recommended to serve this dish immediately after preparation. If you must prepare it in advance, keep the dressing separate and combine just before serving to prevent the ingredients from becoming soggy. Leftovers can be refrigerated for up to 24 hours.

→ What kind of apple is best for this creation?

A crisp, slightly tart apple like Granny Smith or Honeycrisp works wonderfully as it holds its texture well and provides a nice contrast to the other flavors. Fuji or Pink Lady are also excellent choices.

→ Are there any substitutions for Parmesan cheese?

Absolutely! For a stronger flavor, Pecorino Romano is a great alternative. If you're looking for a vegetarian option, ensure your hard cheese is made with vegetarian rennet, or consider a dairy-free Parmesan alternative.

→ How can I add more protein to this dish?

To boost the protein content, you could mix in some grilled chicken strips, chickpeas, or toasted nuts like walnuts or pecans. Crumbled feta or goat cheese would also add extra protein and a different flavor profile.

→ What are some tips for shredding red cabbage?

For finely shredded cabbage, you can use a sharp chef's knife, a mandoline slicer (with caution!), or the slicing attachment of a food processor. Ensure the core is removed before shredding for the best texture.

→ Can I use a different vinegar for the dressing?

Yes, you can. While apple cider vinegar provides a lovely tang, white wine vinegar or even fresh lemon juice can be used as substitutes for a slightly different, yet equally refreshing, flavor profile.