Save There was a weekend market in Munich where I bought a fat wedge of smoked ham and a head of cabbage so tight it squeaked when I cut into it. Back in my tiny rental kitchen, I tossed together what I thought was just a quick lunch, but that first forkful stopped me cold. The smokiness, the vinegar snap, the crunch, it was like biting into a postcard from Bavaria. I made it three more times that week.
I brought this to a summer cookout once, skeptical that anyone would go for coleslaw with ham in it. Within twenty minutes, the bowl was empty and someone was asking if I had more in the car. It turns out that when you give people something familiar with a little twist, they lean in. One friend even scraped the bowl with a spoon when she thought no one was looking.
Ingredients
- Green cabbage: The backbone of the slaw, it should be shredded thin so it softens just enough to soak up the dressing without going limp.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the brightness of the vinegar.
- Carrot: Grate it on the large holes of a box grater for texture and a hint of natural sweetness.
- Red onion: Slice it as thin as you can manage, the sharpness mellows beautifully once it sits in the dressing.
- Smoked ham: This is where the magic happens, use good quality smoked ham and shred it by hand for uneven, flavorful pieces.
- Apple cider vinegar: The tangy backbone of the dressing, it cuts through the richness of the ham and wakes up the whole bowl.
- Dijon mustard: Adds a gentle heat and helps emulsify the dressing so it clings to every shred of cabbage.
- Honey: Just enough sweetness to round out the acidity without making it sugary.
- Sunflower oil: A neutral base that lets the other flavors shine, though any mild oil works just fine.
- Caraway seeds: Optional, but they bring that unmistakable German bakery aroma that makes this feel authentic.
- Fresh parsley: A handful of green at the end brightens everything and makes it look like you tried harder than you did.
Instructions
- Prep the vegetables:
- Shred both cabbages as finely as you can, then grate the carrot and slice the onion into thin ribbons. Toss them all together in a big bowl and admire the color before you move on.
- Add the ham:
- Tear or shred the smoked ham into bite-sized pieces and scatter it over the vegetables, mixing it through so every forkful gets a little smoky richness.
- Make the dressing:
- In a smaller bowl, whisk together the vinegar, mustard, honey, oil, caraway seeds if youre using them, and a generous pinch of salt and pepper. It should taste bright and a little bold.
- Dress and toss:
- Pour the dressing over the cabbage and ham, then use your hands or tongs to toss everything until its evenly coated and glistening.
- Let it rest:
- Give it at least ten minutes to sit so the cabbage softens slightly and the flavors start to marry. If you can wait longer, even better.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before you bring it to the table. It adds a fresh note that balances all that smoke and tang.
Save The first time I served this alongside grilled bratwurst, I realized it wasnt just a side dish anymore. It had become the thing people talked about, the bowl they hovered around, the recipe they texted me about two days later. Sometimes the simplest combinations are the ones that stick with you long after the plates are cleared.
Choosing Your Ham
Not all smoked ham is created equal. Look for something with a deep, wood-smoked aroma, not the deli counter stuff thats more water than flavor. If you can find double-smoked or black forest style ham, grab it. The smokier the ham, the more personality this slaw will have. I once used leftover smoked pork shoulder and it was even better.
Making It Ahead
This slaw actually improves after a few hours in the fridge. The cabbage wilts just enough to become tender without losing its bite, and the flavors deepen as everything sits together. I often make it in the morning and let it chill until dinner. Just give it a quick toss before serving and add the parsley at the last second so it stays bright green.
Serving Suggestions
This coleslaw shines next to anything grilled or fried. Pile it beside schnitzel, tuck it into a crusty roll with sausage, or serve it at a picnic where it can sit out without worry. It also works beautifully as a topping for pulled pork sandwiches if you want to wander off the German path a little.
- Try adding a diced tart apple for a sweet crunch that plays off the smokiness.
- If you want it creamier, swap half the oil for plain Greek yogurt.
- Leftovers keep for up to three days and only get more flavorful as they sit.
Save Once you make this, youll understand why a bowl of shredded cabbage can feel like a small celebration. Its proof that good food doesnt need to be complicated, just honest and full of flavor.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, you can prepare it up to 4 hours in advance. The cabbage will soften slightly as it sits in the dressing, which some prefer. Store covered in the refrigerator until ready to serve.
- → What can I use instead of smoked ham?
Try smoked turkey, bacon bits, smoked pork shoulder, or even crispy pancetta. For a vegetarian version, omit the meat and add smoked paprika to the dressing for depth.
- → Are caraway seeds necessary?
They're optional but add authentic German flavor with their warm, earthy notes. If you're not a fan, simply leave them out—the coleslaw will still be delicious.
- → How do I prevent the coleslaw from becoming watery?
Shred the cabbage finely and avoid over-salting initially. If it does release liquid after sitting, drain excess before serving or pat dry with paper towels.
- → What pairs well with this coleslaw?
It's excellent alongside schnitzel, bratwurst, grilled sausages, pork chops, or as part of a German-themed barbecue spread. The tangy dressing cuts through rich, fatty meats beautifully.
- → Can I adjust the sweetness of the dressing?
Absolutely. Add more honey for a sweeter profile or reduce it for a sharper, tangier taste. Taste and adjust according to your preference before tossing with the vegetables.