Save This Red Cabbage Coleslaw with Apple and Parmesan is a vibrant and refreshing update to the classic side dish. Combining the earthy crunch of purple cabbage with the tart sweetness of crisp apples and the salty depth of aged Parmesan, it offers a sophisticated balance of flavors and textures. Tossed in a simple yet zesty vinaigrette, this salad brings a bright pop of color and nutrition to any meal.
Save Whether you are looking for a light lunch or a standout side for a dinner party, this slaw is impressively simple to assemble. The key lies in the fresh ingredients and the emulsified dressing that coats every strand of cabbage.
Ingredients
- Vegetables & Fruit: 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
- Cheese: 60 g Parmesan cheese, shaved or coarsely grated
- Dressing: 3 tbsp extra virgin olive oil; 1½ tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey; Salt and freshly ground black pepper, to taste
- Garnish: 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
Using a mandoline or a vegetable peeler can help you achieve uniform, thin shreds of cabbage and delicate shavings of Parmesan cheese. Be mindful that Parmesan traditionally contains animal rennet; if you are catering to strict vegetarians, look for a hard cheese labeled as vegetarian-friendly. Also, ensure your mustard is certified gluten-free if dietary restrictions apply.
Varianten und Anpassungen
To add more texture, consider tossing in a handful of toasted walnuts or pumpkin seeds just before serving. If you find yourself out of apple cider vinegar, fresh lemon juice makes a wonderful substitute, lending a brighter citrus note. For those who enjoy a sharper cheese profile, Pecorino Romano is an excellent alternative to Parmesan.
Serviervorschläge
Serve this vibrant salad alongside grilled proteins or as a crunchy topping for sandwiches. While it is best enjoyed the day it is made to maintain the apple's crispness, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
Save This Red Cabbage Coleslaw with Apple and Parmesan is a testament to how simple, fresh ingredients can create a dish that is both healthy and gourmet. Enjoy the refreshing crunch and the sophisticated blend of flavors in every bite!
Kitchen Guide
- → Can I make this ahead of time?
This slaw is best enjoyed the day it's made for maximum crunch. However, you can refrigerate leftovers in an airtight container for up to 24 hours. The cabbage may soften slightly as it sits in the dressing.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or Honeycrisp work wonderfully in this dish. They provide a nice textural contrast and their tartness complements the tangy dressing. Avoid softer apples that may become mushy.
- → Can I substitute the Parmesan cheese?
Yes, you can use Pecorino Romano for a stronger, saltier flavor. For strict vegetarians, choose a vegetarian hard cheese made without animal rennet. Aged Manchego also works well as an alternative.
- → 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 also help soften it slightly while maintaining crunch.
- → What can I add for extra texture?
Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch and nutty flavor. You can also add dried cranberries or raisins for a touch of sweetness that complements the tangy dressing.
- → Can I use a different vinegar?
Absolutely. Fresh lemon juice provides a brighter, more citrusy flavor. White wine vinegar or red wine vinegar also work well. Each will give the slaw a slightly different flavor profile while maintaining the necessary acidity.