Save Pin My neighbor Mrs. Fischer used to bring this coleslaw to every summer potluck, and I'd always go back for seconds before anyone else finished their firsts. One afternoon she caught me eyeing her empty bowl and laughed, then invited me over to learn it myself. Her kitchen smelled like caraway and vinegar, and she talked the whole time about how her mother made it every Sunday in Bavaria. I've been making it ever since, and it never fails to disappear fast.
I made this for a backyard barbecue once when I forgot to plan a side dish, and it saved me completely. Everyone kept asking what made it taste so different from regular coleslaw, and I realized it was the caraway seeds and that sharp mustard dressing. One friend even texted me the next day asking for the recipe. It became my go-to whenever I need something fast, bright, and a little unexpected.
Ingredients
- Green cabbage: The crisp, sturdy base that holds the dressing without getting soggy, and shredding it fine makes all the difference in texture.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the green beautifully.
- Carrot: Grated carrots bring a hint of sweetness and a tender crunch that lightens the whole bowl.
- Red onion: Thinly sliced so it stays sharp but not overpowering, adding just enough bite to wake everything up.
- Smoked ham: The smoky, salty heart of the dish that makes this coleslaw hearty enough to be more than a side.
- Apple cider vinegar: Provides the tangy backbone that cuts through the richness and keeps it bright.
- Dijon mustard: Adds sharpness and helps emulsify the dressing so it clings to every shred of cabbage.
- Honey: Just enough sweetness to balance the vinegar without making it sugary.
- Sunflower oil: A neutral oil that lets the other flavors shine and keeps the dressing smooth.
- Caraway seeds: Optional but traditional, they add that warm, slightly licorice note that makes it taste unmistakably German.
- Salt and black pepper: Essential for bringing out all the other flavors and giving the dressing depth.
- Fresh parsley: A bright, herby finish that makes the whole thing look and taste fresher.
Instructions
- Prep the vegetables:
- In a large bowl, toss together the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion until everything is evenly mixed. The colors alone will make you happy.
- Add the ham:
- Scatter the shredded smoked ham over the vegetables and toss gently so it gets distributed throughout. You want a little ham in every forkful.
- Make the dressing:
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper until smooth and emulsified. Taste it and adjust the seasoning if needed.
- Dress the slaw:
- Pour the dressing over the cabbage and ham mixture, then toss everything thoroughly until every piece is lightly coated. Use your hands if you need to, it's faster and more fun.
- Let it rest:
- Let the coleslaw sit for at least 10 minutes so the flavors can meld and the cabbage can soften just slightly. This step is worth the wait.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before serving. It adds a fresh pop that makes the whole dish come alive.
Save Pin The first time I brought this to a friend's dinner, someone said it reminded them of a beer garden in Munich, and I felt like I'd done Mrs. Fischer proud. We ate it alongside grilled sausages and dark bread, and it just fit. It's one of those dishes that tastes like a memory even if you've never been to Germany.
Choosing Your Cabbage
I've learned that the firmer the cabbage, the better the slaw holds up over time. Look for heads that feel heavy and dense, with tightly packed leaves that snap rather than bend. If the outer leaves are wilted or browning, peel them away and check the inside, it's usually still perfect. I like mixing green and red because the red adds color and a slightly peppery edge that green cabbage alone doesn't have.
Ham Variations
Smoked ham is traditional, but I've also used leftover roasted pork shoulder, thick-cut deli ham, and even smoked turkey when that's what I had. Double-smoked ham will make it taste even more robust and a little richer. If you want to go vegetarian, try smoked tofu or just leave the meat out entirely and add toasted sunflower seeds for texture.
Serving and Storing
This coleslaw actually gets better after a few hours in the fridge because the flavors marry and the cabbage softens just enough while staying crisp. I make it in the morning and serve it at dinner, or pack it for lunch the next day. It pairs beautifully with schnitzel, bratwurst, grilled chicken, or even as a topping for pulled pork sandwiches.
- Store it in an airtight container in the fridge for up to three days.
- If it seems dry after sitting, toss in a splash of vinegar or a drizzle of oil before serving.
- Garnish with fresh parsley right before serving so it stays bright and green.
Save Pin Every time I make this, I think of Mrs. Fischer and her laugh when I went back for thirds. It's the kind of recipe that feels like a gift, simple but full of flavor, and always welcome at the table.
Recipe FAQs
- → 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, shredded rotisserie chicken, or omit the meat entirely for a vegetarian version. Smoked pork shoulder also works wonderfully for extra richness.
- → How do I make the dressing creamier?
Substitute half of the oil with plain yogurt or sour cream for a lighter, creamier dressing that still maintains the tangy German-style flavor profile.
- → Are caraway seeds essential?
Caraway seeds add authentic German flavor but are optional. If you prefer a milder taste, you can omit them without affecting the overall quality of the dish.
- → What dishes pair well with this coleslaw?
This coleslaw is excellent with schnitzel, bratwurst, grilled sausages, roasted pork, or any hearty German-inspired main course. It also complements sandwiches and burgers beautifully.
- → How long does this coleslaw keep?
Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage will soften slightly over time as it absorbs the dressing.