German Cabbage Coleslaw With Ham (Printable version)

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

# Ingredient list:

→ 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 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

# Step-by-step guide:

01 - In a large bowl, combine the green cabbage, red cabbage, carrot, and red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly.
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.
04 - Pour the dressing over the cabbage and ham mixture. Toss thoroughly to ensure everything is well coated.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld.
06 - Garnish with chopped parsley before serving.

# Expert tips:

01 -
  • It stays crisp and fresh for hours without going soggy, making it perfect for picnics or potlucks.
  • The smoky ham turns a simple slaw into something hearty enough to stand alone as lunch.
  • You can toss it together in under 20 minutes with no cooking required.
  • The vinegar-based dressing feels light but packs serious flavor that keeps you coming back for more.
02 -
  • Shred the cabbage as thin as possible, thick chunks won't absorb the dressing and the texture suffers.
  • Let the slaw rest before serving, the flavors need time to settle and the cabbage needs a few minutes to soften without losing its bite.
  • Taste the dressing before you pour it, vinegar strength varies wildly and you might need to tweak the honey or mustard to balance it out.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes a huge difference in texture and how well the dressing clings.
  • If you want extra smokiness, swap in double-smoked ham or even shredded smoked pork shoulder.
  • For a lighter version, replace half the oil with plain yogurt, it still tastes rich but feels less heavy.
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