Red Cabbage With Apple Parmesan (Printer-Friendly)

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

# What You 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 tablespoons extra virgin olive oil
06 - 1.5 tablespoons apple cider vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

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 faster than you can decide what to wear, and it looks like you planned it for days.
  • The crunch is so satisfying that even people who claim they don't like cabbage go back for seconds.
  • You get sweet, salty, tangy, and crisp all in one bite, and it somehow tastes better than the sum of its parts.
02 -
  • Shred the cabbage as finely as you can, thick chunks will be tough and won't hold the dressing well.
  • Add the Parmesan at the very end so it doesn't get soggy or dissolve into the dressing.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving.
03 -
  • Use a mandoline to shred the cabbage evenly and save yourself ten minutes of knife work.
  • Taste the dressing before you pour it, every vinegar and mustard brand is a little different, so adjust the honey or salt to your liking.
  • If the cabbage feels too tough, massage it with a pinch of salt for a minute before dressing, it'll soften just enough without losing its bite.
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