Save I threw this together on a Tuesday night when the fridge was looking sparse and I needed something bright to snap me out of a midweek slump. The red cabbage had been sitting there for days, and I figured it was time to stop ignoring it. I grabbed an apple, some Parmesan, and whatever vinegar I could find, and within minutes I had this jewel-toned bowl that tasted like spring even though it was cold outside. Sometimes the best dishes happen when youre not trying too hard.
I brought this to a potluck once, mostly because I ran out of time to make anything fancy. People kept asking for the recipe, and one friend even texted me the next day asking if I could make it again for her birthday dinner. I laughed because it felt too simple to be a request dish, but thats exactly why it works. Its unpretentious, colorful, and somehow makes people feel like theyve eaten something special even though it took me less effort than brewing coffee.
Ingredients
- Red cabbage: This is your base and your color, so shred it as thin as you can manage without losing your patience; a mandoline helps, but a sharp knife and a steady hand work just fine.
- Apple: Go for something crisp and slightly tart like Granny Smith or Honeycrisp; mushy apples will disappear into the slaw and you want that snap.
- Spring onions: They add a mild bite without the harshness of raw red onion, and the green parts look pretty scattered through all that purple.
- Parmesan cheese: Shave it with a vegetable peeler for those delicate curls that melt on your tongue, or grate it coarse if you want bolder pockets of salty richness.
- Extra virgin olive oil: Use something youd actually want to taste on its own; this isnt the time for that dusty bottle in the back of the cupboard.
- Apple cider vinegar: It echoes the apple and adds a fruity sharpness that white vinegar just cant match.
- Dijon mustard: This is the glue that holds the dressing together and adds a subtle warmth.
- Honey: Just enough to round out the tang and keep everything balanced.
- Fresh parsley: Optional, but it adds a fresh herby note that makes the whole thing feel a little more grown up.
Instructions
- Prep the vegetables:
- Shred the cabbage as thin as you can stand, julienne or grate the apple, and slice the spring onions into delicate rings. Toss everything into a big bowl and admire the color contrast before you do anything else.
- 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 thick. If youre using a jar, just shake it hard and pretend youre in a cocktail commercial.
- Dress the slaw:
- Pour the dressing over the cabbage mixture and toss with your hands or tongs until every shred is lightly coated. Dont drown it; you want the vegetables to glisten, not swim.
- Add the Parmesan:
- Scatter the Parmesan over the top and toss gently so it distributes without clumping. Some pieces will stick to the cabbage and some will stay in little salty pockets, and both are good.
- Serve or chill:
- You can eat it right away for maximum crunch, or let it sit in the fridge for half an hour if you want the flavors to meld. Either way, give it a final toss before serving and garnish with parsley if youre feeling fancy.
Save One night I made this for a dinner party and my friend who claims to hate cabbage ate two servings and didnt realize what she was eating until I told her. She looked betrayed for a second, then laughed and said it didnt count because it tasted nothing like the boiled cabbage her mom used to make. I took that as the highest compliment.
How to Store and Keep It Fresh
This slaw is best enjoyed the day you make it, when everything is still crisp and bright. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours, but know that the cabbage will soften and the Parmesan will start to dissolve into the dressing. If youre planning ahead, keep the dressing separate and toss everything together just before serving.
Ways to Make It Your Own
Once you get the base down, this slaw becomes a canvas for whatever you have on hand or whatever mood youre in. Swap the Parmesan for Pecorino Romano if you want something sharper, or try crumbled feta for a creamier, tangier vibe. Toss in a handful of toasted walnuts or pumpkin seeds for extra crunch, or add dried cranberries if you want little bursts of sweetness. You can even swap the apple cider vinegar for fresh lemon juice if you want something brighter and more citrusy.
Serving Suggestions and Pairings
This slaw works as a side dish for just about anything grilled, roasted, or fried. It cuts through the richness of pork chops, balances out smoky barbecue, and adds color to a simple roast chicken dinner. Ive also piled it on top of pulled pork sandwiches, served it alongside fish tacos, and eaten it straight from the bowl with a fork while standing at the counter.
- Serve it with grilled sausages and crusty bread for an easy weeknight meal.
- Pair it with roasted salmon or white fish for a light, fresh dinner.
- Use it as a crunchy topping for grain bowls or wraps.
Save This slaw has become my go to whenever I need something quick, colorful, and crowd pleasing without any fuss. Its proof that you dont need a long ingredient list or fancy techniques to make something people actually want to eat.
Cooking Q&A
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare this up to 30 minutes ahead and chill 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 in this coleslaw?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work wonderfully. Choose firm apples that won't turn mushy and provide good texture contrast to the cabbage.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano offers a stronger, saltier flavor profile. For strict vegetarians, use a vegetarian hard cheese made without animal rennet. Aged cheddar also works as an alternative.
- → How do I prevent the apple from browning?
The apple cider vinegar in the dressing helps prevent oxidation. Toss the apple with the dressing immediately after cutting, or add a squeeze of lemon juice before mixing with other ingredients.
- → What can I add for extra texture and nutrition?
Toasted walnuts, pumpkin seeds, or sunflower seeds add delightful crunch and healthy fats. Dried cranberries or raisins provide sweet bursts of flavor. Fresh herbs like dill or mint can brighten the dish.
- → Is this coleslaw suitable for meal prep?
For best results, prepare the dressing and chop vegetables separately, then combine just before serving. The cabbage stays crunchier when dressed at the last moment rather than sitting in dressing for extended periods.