Red Cabbage Coleslaw With Apple (Printable)

Crunchy red cabbage with sweet apple, Parmesan, and tangy vinaigrette. Ready in 15 minutes for a vibrant side.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 21 oz), 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)

# How to Make It:

01 - In a large mixing bowl, combine the shredded red cabbage, apple, and spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the cabbage mixture and toss well to coat evenly.
04 - Add the Parmesan cheese and gently toss again to combine.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to decide what to watch on TV, and you dont even turn on the stove.
  • The combo of sweet apple, salty Parmesan, and tangy vinegar hits every craving at once without feeling heavy.
  • It stays crunchy for hours, so you can make it ahead and actually enjoy your guests instead of panicking in the kitchen.
02 -
  • If you dress this too far in advance, the cabbage will wilt and release water, turning your crunchy slaw into a soggy mess; dress it no more than an hour before serving.
  • Tasting the dressing before you pour it over is non negotiable because every brand of mustard and vinegar is different, and you might need an extra pinch of honey or salt to get it right.
03 -
  • Use a mandoline to shred the cabbage if you have one; it saves time and gives you those perfectly thin ribbons that make the slaw feel restaurant quality.
  • Taste a piece of apple before you add it; if its too sweet, add a squeeze of lemon juice to the dressing to balance it out.
  • Let the dressed slaw sit for just five minutes before serving so the cabbage softens ever so slightly and drinks in the vinaigrette without losing its crunch.
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