German Cabbage Coleslaw With Ham (Print View)

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

# 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

→ Proteins

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 Prepare:

01 - In a large bowl, combine the green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly throughout the vegetable mixture.
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. Toss thoroughly to ensure all ingredients are well coated with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
06 - Top with chopped fresh parsley immediately before serving.

# Expert Advice:

01 -
  • It holds up beautifully for hours without wilting, so you can make it ahead and actually enjoy your afternoon.
  • The smokiness from the ham turns plain cabbage into something you'll crave on its own.
  • Theres no mayo to worry about, so it travels well to potlucks and picnics without any fuss.
02 -
  • Shred the cabbage as thin as possible or it will stay too crunchy and won't absorb the dressing properly.
  • Let the slaw rest before serving, the flavors need time to marry and the cabbage needs to soften just a bit.
  • If the dressing tastes too sharp, add another teaspoon of honey 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.
  • Let the onion sit in cold water for five minutes before adding it to the bowl, it takes the harsh edge off without losing the flavor.
  • Taste the dressing before you pour it on, it should be punchy on its own because the cabbage will mellow it out.
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