German Cabbage Coleslaw With Ham (Print View)

Smoky, tangy coleslaw with cabbage, carrots, and smoked ham in a classic German-style dressing. Ready in 20 minutes.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large carrot, peeled and grated
04 - 1 small red onion, thinly sliced

→ Meats

05 - 1 cup smoked ham, shredded

→ Dressing

06 - 1/3 cup apple cider vinegar
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon honey
09 - 1/3 cup sunflower oil or neutral oil
10 - 1 teaspoon caraway seeds, optional
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the vegetable mixture and toss to distribute evenly throughout.
03 - In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds if using, salt, and pepper until well blended and emulsified.
04 - Pour the dressing over the cabbage and ham mixture, then toss thoroughly to ensure all ingredients are evenly coated with the dressing.
05 - Allow the coleslaw to sit for at least 10 minutes before serving, permitting the flavors to meld and the vegetables to absorb the dressing.
06 - Garnish with chopped fresh parsley immediately before serving.

# Expert Insights:

01 -
  • It brings big, bold flavor with almost no effort and zero cooking required.
  • The smoky ham and tangy dressing turn plain cabbage into something you actually crave.
  • It holds up beautifully in the fridge, getting even better after a day or two.
  • Its hearty enough to stand beside sausages and schnitzel without disappearing into the background.
02 -
  • Do not skip the resting time, the cabbage needs those minutes to soften and drink in the dressing.
  • If your dressing tastes too sharp, add another half teaspoon of honey and taste again before you panic.
  • Use a sharp knife or mandoline for the cabbage, thick shreds make the slaw chewy instead of crisp.
03 -
  • Taste the dressing before you pour it, it should be punchy enough to stand up to all that cabbage.
  • If you dont have caraway seeds, a small pinch of fennel or celery seed works in a pinch.
  • For a lighter version, use half the amount of ham and bulk it up with extra shredded carrot or apple.
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