This is the best Red Cabbage Coleslaw recipe! It comes with a delicious twist of sweet apple and umami-rich Parmesan cheese. This slaw salad is on weekly rotation in our house because it makes every meal just a little bit tastier. Serve it as a side with chicken nuggets or burgers, in fish tacos, with barbecued meat, or with a can of tuna for a quick lunch.
Red Cabbage Coleslaw With A Twist
I know, there are dozens and a half recipes of coleslaw salads out there, but you have to try THIS one!
I’ve been making this red cabbage coleslaw for years and like my potato salad, it’s a recipe people always ask for. They try to guess what’s in it that makes it taste so flavourful and unique.
There are two ingredients that I think add a bit of va-va-voom to this salad. The first is apple – I usually use some kind of red apple here – it adds a little tangy sweetness and works really well with earthy, almost spicy cabbage. The second is Parmesan cheese – the king of umami – and makes everything taste delicious and creamy.
It’s a fantastic salad to bring to a potluck gathering, barbecue, or picnic or to make as a side dish for dinner. It’s a real crowd-pleaser. I hope you like it!
How To Make My Red Cabbage Coleslaw
You will find the full recipe card with ingredients and a nutritional breakdown below. Here are some step-by-step photos to guide you along.
Step 1. Cut the cabbage into 3 wedges and remove the firm core. Shred each wedge into thin strips and cut longer strips in halves. Add to a bowl.
Recipe tip: Spend a little extra time cutting the cabbage as thinly as possible, there is nothing worse than a chunky, poorly shredded cabbage in a slaw.
Step 2. Prepare other vegetables. Shred the carrot using the larger grater holes. Cut apples into small cubes or tiny strips so you get little hints of apple in every bite. Dice the onion very finely and cut the red peppers/capsicum into thin strips as well. Add to the cabbage.
Recipe tip: You can use any capsicum/pepper here but I find that red or yellow adds extra colour. Red onion is sweeter and I prefer it in salads in general but you can get away with white if that’s all you have. Some spring onions/scallions could also work.
Step 3. Add the Parmesan cheese, followed by mayonnaise, yogurt, mustard, salt and pepper. Combine and mix until everything is well-coated. I usually start with a spoon or a spatula but then get my hands involved.
Recipe tip: It makes a difference if you use better quality Parmesan, especially the more aged variety. If you don’t have any Parmesan on hand, you can add grated Cheddar or Tasty, or another hard cheese like Pecorino. You can also go without cheese, although you will be missing that special flavour twist.
Serve with fresh dill (I love it on most salads) or another herb of choice on top, if you wish.
Can I Make This Salad Ahead Of Time?
Yes, this is a really good salad for making ahead! Prepare all of the ingredients and mix them together. Store undressed in an airtight container or big Ziplock bag for up to 2 days. I find that after that it starts to look sad. Dress just before serving to ensure it stays crunchy. You can also premix the dressing ahead of time and store it in the fridge for up to 4-5 days.
More Slaw Salad Recipes
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.Print
This is my favourite Red Cabbage Coleslaw recipe! It comes with a delicious twist of sweet apple and umami-rich Parmesan cheese. Serve it as a side with chicken nuggets or burgers, in fish tacos, with barbecued meat, or with a can of tuna for a quick lunch.
1/2 head of medium red cabbage, finely shredded
1 medium to large carrot
1/4 large red onion, thinly sliced
1 red capsicum, sliced into thin, short strips
1 red apple, cut into small cubes or strips
1 cup shredded Parmesan (loosely packed, better quality is best in this salad)
1 cup mayonnaise
1/3 cup yoghurt
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
- Cut the cabbage into 3 wedges and remove the firm core.
- Shred each wedge into thin strips and cut longer strips in halves. Add to a bowl.
- Shred the carrot, cut apples, onion, and red peppers and add to the cabbage.
- Add the Parmesan cheese, followed by mayonnaise, yogurt, mustard, salt and pepper. Combine and mix until everything is well-coated. I usually start with a spoon or a spatula but then get my hands involved.
- Serve with fresh dill or another herb of choice on top.
- White cabbage will work just as well in this recipe.
- To make it dairy-free/Paleo/Whole30, omit the yoghurt and replace it with extra mayo or olive oil.
- Serving Size: 1 cup
- Calories: 249
- Sugar: 5.8 g
- Sodium: 466.5 mg
- Fat: 21.3 g
- Carbohydrates: 9.7 g
- Fiber: 2.3 g
- Protein: 5.5 g
- Cholesterol: 17.6 mg
Keywords: Coleslaw, Red Cabbage Recipes, Salad, Gluten-Free, Healthy, Salad Recipes, Sides
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- Tuna Cabbage Patties With Spicy Garlic Mayo
- Chicken Larb Salad with Red Cabbage
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