German Cabbage Coleslaw With Ham (Print View)

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

# 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

→ Meats

05 - 1 cup smoked ham, shredded

→ Dressing

06 - ⅓ cup apple cider vinegar
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon honey
09 - ⅓ 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

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the vegetable mixture and toss thoroughly to distribute evenly throughout.
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 prepared dressing over the cabbage and ham mixture. Toss thoroughly to ensure all ingredients are evenly coated with dressing.
05 - Allow the coleslaw to rest for at least 10 minutes at room temperature, permitting the flavors to properly meld and the vegetables to soften slightly.
06 - Transfer to serving dish and garnish with freshly chopped parsley immediately before serving.

# Expert Suggestions:

01 -
  • It holds up beautifully for hours without wilting, making it perfect for gatherings or meal prep.
  • The smoky ham adds serious flavor and turns a simple slaw into something filling enough to stand on its own.
  • You can toss it together in under half an hour with no cooking required.
02 -
  • Don't skip the resting time, the cabbage needs a few minutes to absorb the dressing and soften without losing its crunch.
  • If your dressing tastes too sharp, add a tiny bit more honey, it balances the vinegar without making it sweet.
  • Shred the cabbage as finely as you can, thick chunks won't hold the dressing as well and the texture suffers.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and uniformly.
  • Toast the caraway seeds in a dry pan for 30 seconds before adding them to the dressing, it wakes up their flavor completely.
  • If you like it sweeter, add a diced apple along with the vegetables for a crisp, tart crunch.
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