German Cabbage Coleslaw With Ham (Printable Version)

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

# Needed Ingredients:

→ 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 for authentic flavor
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Preparation Steps:

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 throughout the vegetables.
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 and develop.
06 - Garnish with chopped parsley and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It turns cabbage into something hearty and satisfying, not just a side thought.
  • The smoky ham and tangy dressing make every bite feel more interesting than the last.
  • You can make it in twenty minutes, and it actually tastes better after sitting for a while.
  • It works as a full lunch or a sturdy side that holds its own next to sausages and schnitzel.
02 -
  • If you dress it too early, the cabbage will release water and dilute the flavor, so wait until closer to serving time.
  • Taste the dressing before you pour it, you might want more honey or vinegar depending on your cabbage's natural sweetness.
  • Don't skip the resting time, ten minutes makes a huge difference in texture and flavor.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes the texture so much better and the dressing clings perfectly.
  • Let the onion sit in a little vinegar for five minutes before mixing it in, it takes the edge off and adds a subtle pickle flavor.
  • Always taste and adjust the seasoning after the slaw has rested, the flavors develop and you might need a pinch more salt or a drizzle more honey.
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