Save to Pinterest My neighbor Ingrid showed up one Saturday afternoon with a bowl of this coleslaw, still cold from her fridge. She'd made it for a backyard gathering and brought me the leftovers, insisting I try it while the flavors were still sharp. One bite and I understood why she never bothered with the usual mayonnaise-heavy slaws anymore. The smokiness from the ham mingled with the vinegar tang in a way that woke up my whole palate, and I found myself eating it straight from the bowl with a fork, standing at the counter.
I started making this for summer cookouts after that first taste, and it became the dish people asked me to bring. Once, I made a double batch for my brother's engagement party, and by the end of the night, the bowl was scraped clean. A friend cornered me near the grill, demanding the recipe, saying it was the only coleslaw her husband had ever finished. I wrote it down on a napkin right there, vinegar smudges and all.
Ingredients
- Green cabbage: The sturdy backbone of the slaw, it holds up beautifully under the tangy dressing and stays crunchy even after sitting for a while.
- Red cabbage: Adds a pop of color and a slightly sweeter, earthier flavor that balances the sharpness of the green.
- Carrot: Grated fine, it brings natural sweetness and a softer texture that contrasts nicely with the crunch of the cabbage.
- Red onion: Sliced thin, it delivers a mild bite that mellows as it sits in the dressing, adding just the right amount of sharpness.
- Smoked ham: This is what makes the slaw hearty and interesting, the smokiness weaving through every bite and turning it into something more substantial.
- Apple cider vinegar: The tangy base of the dressing, it cuts through the richness of the ham and brightens all the vegetables.
- Dijon mustard: Adds depth and a slight heat that ties the dressing together, giving it a grown-up edge.
- Honey: Just enough sweetness to round out the vinegar without turning the slaw into dessert.
- Sunflower oil: A neutral carrier that lets the other flavors shine while giving the dressing a silky texture.
- Caraway seeds: Optional but worth it, they bring that unmistakable German touch with their warm, slightly licorice-like flavor.
- Fresh parsley: A handful of green brightness at the end that makes the whole bowl look and taste more alive.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as finely as you can manage, thin ribbons work best for soaking up the dressing. Grate the carrot and slice the red onion into delicate half-moons so they blend in without overpowering.
- Add the ham:
- Toss the shredded smoked ham into the bowl with the vegetables, distributing it evenly so every forkful gets that smoky hit. Use your hands if you need to, it's the easiest way to mix everything without bruising the cabbage.
- Whisk the dressing:
- In a small bowl, combine the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper, whisking hard until it emulsifies into a smooth, glossy mixture. Taste it and adjust the honey or vinegar to your liking before you commit.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then toss everything together with tongs or your hands until every strand is lightly coated. Don't drown it, you want the dressing to cling, not pool at the bottom.
- Let it rest:
- Give the slaw at least 10 minutes to sit so the cabbage softens just slightly and the flavors start to marry. If you can wait longer, even better, it only improves with time.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before serving for a fresh, herbaceous finish. Serve it cold or at room temperature alongside anything grilled or roasted.
Save to Pinterest One evening, I made this slaw to go with grilled bratwurst, and my uncle, who rarely comments on food, paused mid-bite to ask if I'd learned to cook like this in Germany. I hadn't, but I took it as the highest compliment. That night, the slaw disappeared faster than the sausages, and I realized it had quietly become one of those recipes that makes people feel like they're tasting something real and rooted, even if it's just cabbage and vinegar.
Choosing Your Cabbage
I used to grab any cabbage at the store until I noticed how much the texture varied. Look for heads that feel heavy and dense, with tightly packed leaves that squeak a little when you squeeze them. Loose or lightweight cabbages tend to be older and won't stay as crisp once dressed. The red cabbage is mostly for color, but it also adds a subtle sweetness that keeps the slaw from tasting too sharp.
Making It Ahead
This slaw actually gets better after a few hours in the fridge, the dressing soaks in and the flavors deepen without the cabbage turning limp. I've made it the night before a barbecue and pulled it out the next afternoon to find it even more flavorful. Just hold off on the parsley until right before you serve, it wilts quickly and loses its brightness if added too early.
Serving Suggestions
I've served this alongside schnitzel, piled it on top of grilled sausages in a bun, and even eaten it as a light lunch with a hunk of rye bread. It works as a side dish but has enough heft to hold its own. The smokiness from the ham makes it feel more substantial than your average slaw, and the vinegar dressing cuts through rich, fatty meats like nothing else.
- Pair it with mustard-crusted pork chops or roasted chicken thighs for a complete meal.
- Try adding diced apple for a sweet crunch that plays beautifully with the caraway and ham.
- Leftovers keep well for up to three days, just give it a quick toss before serving again.
Save to Pinterest This slaw has earned a permanent spot in my summer rotation, and I think it will in yours too. It's proof that a little smoke, some sharp vinegar, and a bowl of crisp cabbage can turn into something people remember long after the meal is over.
Questions & Answers
- → Can I make this coleslaw ahead of time?
Yes, you can prepare this coleslaw up to 24 hours in advance. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.
- → What can I substitute for smoked ham?
You can use smoked turkey, smoked pork shoulder, or even crispy bacon. For a vegetarian version, omit the meat and add smoked tofu or extra vegetables.
- → Are caraway seeds necessary?
Caraway seeds are optional but highly recommended for authentic German flavor. They add a distinctive earthy, slightly anise-like taste that complements the cabbage beautifully.
- → How do I store leftovers?
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to soften as they marinate in the dressing.
- → Can I add other vegetables to this coleslaw?
Absolutely! Diced apples add sweetness, bell peppers provide crunch, and celery offers extra texture. Just maintain the balance so the dressing adequately coats all ingredients.
- → What type of cabbage works best?
A combination of green and red cabbage provides the best color contrast and flavor. Make sure to shred it finely for the most authentic texture and optimal dressing absorption.