Save This Red Cabbage Coleslaw With Apple and Parmesan is a vibrant, crunchy salad that brings together crisp red cabbage, sweet julienned apple, and salty Parmesan cheese. Tossed in a tangy vinaigrette, it serves as a refreshing side dish that balances savory and sweet notes perfectly.
Save Whether you are preparing a quick weeknight dinner or looking for a colorful addition to a summer gathering, this slaw provides a satisfying crunch and a bright visual appeal that complements a variety of main courses.
Ingredients
- 1 small head red cabbage (about 600 g), finely shredded
- 1 large crisp apple (e.g., Granny Smith or Honeycrisp), julienned or coarsely grated
- 2 spring onions, thinly sliced
- 60 g Parmesan cheese, shaved or coarsely grated
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1
- In a large mixing bowl, combine the shredded red cabbage, apple, and spring onions.
- Step 2
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Step 3
- Pour the dressing over the cabbage mixture. Toss well to coat evenly.
- Step 4
- Add the Parmesan cheese and gently toss again.
- Step 5
- Transfer to a serving platter or bowl. Garnish with chopped parsley if desired.
- Step 6
- Serve immediately for maximum crunch, or chill for 30 minutes to let flavors meld.
Zusatztipps für die Zubereitung
To maintain the best texture, use a mandoline or a sharp chef's knife for finely shredding the cabbage. For the best flavor experience, ensure the dressing is fully emulsified before pouring it over the vegetables.
Varianten und Anpassungen
For extra crunch, add a handful of toasted walnuts or pumpkin seeds. You can swap apple cider vinegar for lemon juice for a brighter flavor, or substitute Pecorino Romano for Parmesan for a stronger flavor profile.
Serviervorschläge
This coleslaw is best enjoyed the day it is made to preserve the crispness of the apple. If you have leftovers, they can be refrigerated in an airtight container for up to 24 hours.
Save With its brilliant colors and balanced flavors, this Red Cabbage Coleslaw With Apple and Parmesan is sure to become a staple side dish in your recipe collection.
Recipe FAQ
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare this slaw up to 24 hours in advance. Store in an airtight container in the refrigerator. The cabbage may soften slightly, but the flavors will intensify as they meld together.
- → What type of apple works best for this dish?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work wonderfully. Choose apples that hold their texture and won't turn mushy when mixed with the dressing. Avoid softer apple varieties like Red Delicious.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For strict vegetarians, use a vegetarian hard cheese made without animal rennet. Aged Manchego or Grana Padano are also good alternatives.
- → How do I prevent the cabbage from being too tough?
Shred the cabbage as finely as possible using a sharp knife or mandoline. Massaging the shredded cabbage with a pinch of salt for a minute before adding other ingredients can help break down the fibers and make it more tender.
- → What can I add for extra texture and nutrition?
Toasted walnuts, pecans, or pumpkin seeds add wonderful crunch and healthy fats. Dried cranberries or raisins provide sweetness, while sunflower seeds offer a nut-free option. Fresh herbs like dill or mint can add aromatic complexity.
- → Is this coleslaw suitable for meal prep?
For meal prep, store the shredded vegetables and dressing separately. Combine just before serving to maintain the crispest texture. The undressed vegetables will keep for 2-3 days, while the dressing stays fresh for up to a week refrigerated.