German Cabbage Coleslaw With Ham

I threw this together on a rainy Tuesday after finding a wedge of smoked ham hiding in the deli drawer. The kitchen smelled like vinegar and caraway before I even tossed the first handful of cabbage. My grandmother used to make something similar, but hers always had too much mayo and not enough bite. This version is sharper, cleaner, and honestly more interesting. It became my go-to whenever I needed something that felt like a meal but started as a salad.

The first time I served this at a backyard cookout, someone asked if I'd ordered it from a German deli. I laughed because I'd just chopped everything twenty minutes before guests arrived. It sat in the fridge while we grilled, and by the time we ate, the flavors had deepened into something almost pickled. Everyone went back for seconds. One friend even texted me the next day asking for the recipe, which never happens.

Ingredients

• Green cabbage: The backbone of the slaw, shred it as thin as you can manage so it soaks up the dressing without feeling tough or chewy.
• Red cabbage: Just enough to add color and a slightly earthier flavor that balances the brightness of the vinegar.
• Carrot: Grate it fine so it disappears into the mix and adds a whisper of sweetness without taking over.
• Red onion: Slice it thin and rinse under cold water if you want to mellow the bite, though I like it sharp.
• Smoked ham: This is where the soul of the dish lives, use good quality ham with real smoke flavor, not the rubbery stuff.
• Apple cider vinegar: Brings the tang that makes this coleslaw wake up your palate instead of weighing it down.
• Dijon mustard: Adds a creamy sharpness that binds the dressing and gives it body without any mayo.
• Honey: Just a touch to round out the acidity and keep the dressing from being too aggressive.
• Sunflower oil: Neutral and light, it lets the other flavors shine without adding any heaviness.
• Caraway seeds: Optional, but they add that unmistakable German flavor that makes this feel authentic.
• Fresh parsley: A handful of brightness at the end to make the whole bowl look alive.

Instructions

Prep the vegetables:

Shred both cabbages as finely as you can, then grate the carrot and slice the onion into thin half-moons. Toss everything into a large bowl and mix it with your hands so the colors start to swirl together.

Add the ham:

Tear or shred the smoked ham into bite-sized pieces and scatter it over the cabbage mixture. Toss gently so the ham gets evenly distributed without clumping.

Make the dressing:

In a small bowl, whisk together the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper until the mixture emulsifies and looks smooth. Taste it and adjust the seasoning, it should be tangy with a hint of sweetness.

Dress the slaw:

Pour the dressing over the cabbage and ham, then toss everything thoroughly with tongs or your hands. Make sure every shred is coated, the cabbage should glisten.

Let it rest:

Cover the bowl and let it sit for at least 10 minutes at room temperature or up to an hour in the fridge. The cabbage will soften slightly and absorb the flavors, becoming more flavorful with time.

Garnish and serve:

Sprinkle chopped parsley over the top just before serving. Give it one last toss and taste for seasoning, adding more salt or pepper if needed.

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I started making this on Sundays and eating it throughout the week alongside grilled chicken or even just toast. It never got boring because the flavors kept developing in the fridge. By day three, it tasted almost pickled, tangy and alive in a way that made me look forward to lunch. It stopped being a side dish and became the reason I opened the fridge.

Serving Suggestions

This coleslaw is perfect next to anything grilled, especially bratwurst, schnitzel, or roasted pork. I've also piled it onto rye bread with a smear of mustard and called it lunch. It works beautifully at barbecues because it doesn't wilt under the sun like mayo-based slaws. The smokiness from the ham makes it hearty enough to stand on its own, but it plays well with rich, fatty meats that need a sharp counterpoint.

Storage and Make-Ahead Tips

You can make this up to two days ahead and store it in an airtight container in the fridge. The cabbage will continue to soften and the flavors will deepen, which is actually a good thing. Just give it a quick toss before serving and add the parsley at the last minute so it stays bright. If the slaw releases too much liquid after sitting, drain a little off or stir in a pinch more mustard to thicken the dressing. It won't get soggy like other coleslaws, the vinegar base keeps everything crisp and lively.

Variations and Substitutions

If you want more sweetness, toss in a diced Granny Smith apple for crunch and tartness. You can swap the smoked ham for smoked turkey or even crispy bacon if you want a different kind of smoke. For a lighter version, replace half the oil with plain Greek yogurt, it'll make the dressing creamier without losing the tang. Caraway seeds are traditional, but if you're not a fan, leave them out or try a pinch of dill seed instead.

• Add toasted sunflower seeds or chopped walnuts for extra texture and richness.
• Stir in a teaspoon of horseradish for a spicy kick that wakes up the whole bowl.
• Use a mix of green and savoy cabbage for a more tender, delicate bite.

Save

This coleslaw has become one of those recipes I don't think about, I just make it. It's reliable, it's flavorful, and it never disappoints, even when I'm rushing or distracted.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw actually improves when made ahead. Prepare it up to 24 hours in advance and refrigerate. The flavors will meld beautifully, though the cabbage will soften slightly over time.

→ What can I use instead of smoked ham?

You can substitute smoked turkey, cooked bacon, smoked pork shoulder, or even grilled chicken. For a vegetarian version, omit the meat and add smoked paprika to the dressing for depth.

→ How do I keep the coleslaw crunchy?

Add the dressing just before serving, or drain any excess liquid that accumulates if it sits for more than an hour. Keep the cabbage well-chilled and finely shredded for maximum crunch.

→ Are caraway seeds necessary?

Caraway seeds add authentic German flavor, but they're optional. If you're not a fan, simply omit them or substitute with celery seeds or fennel seeds for a different but complementary taste.

→ What dishes pair well with this coleslaw?

This coleslaw is excellent alongside schnitzel, bratwurst, grilled sausages, pork chops, or roasted chicken. It also works wonderfully in sandwiches or as part of a barbecue spread.

→ Can I adjust the sweetness of the dressing?

Absolutely. Increase the honey for a sweeter dressing or reduce it for a more tangy, vinegar-forward flavor. Taste and adjust according to your preference before tossing with the vegetables.