Save to Pinterest My neighbor Helga brought this to a summer potluck, and I watched three people go back for seconds before I even got my first scoop. The cabbage had this gorgeous purple-green marbling, and the smoky ham smell hit me before I even saw the bowl. She shrugged and said it was just something her mother threw together on Saturdays. I made her write it down on a napkin right there, and I've been making it ever since, tweaking the caraway and vinegar until it tasted like that exact afternoon.
I started bringing this to barbecues instead of the usual mayo-based slaw, and people always ask what makes it different. It's the vinegar and caraway, but also the way the ham soaks up the dressing and gets tender while the cabbage stays crisp. One time I ran out of green cabbage and used all red, and it turned the whole bowl magenta. Everyone loved it anyway, and now I do half-and-half on purpose for the color alone.
Ingredients
- Green cabbage: The backbone of the slaw, it stays crunchy even after sitting in dressing for an hour, and shredding it fine makes every forkful light and easy to eat.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the sharpness of the vinegar beautifully.
- Carrot: Grated fine, it brings sweetness and a softer texture that plays nicely against the crisp cabbage.
- Red onion: Slice it thin so it doesn't overpower, just adds a mild bite and a little pink shimmer to the mix.
- Smoked ham: This is what makes it hearty, the smokiness seeps into every corner, and shredding it by hand gives you irregular pieces that catch more dressing.
- Apple cider vinegar: Bright and tangy, it wakes up the cabbage and keeps the whole dish feeling fresh instead of heavy.
- Dijon mustard: Adds depth and a little heat, and helps the dressing cling to everything instead of pooling at the bottom.
- Honey: Just enough to round out the vinegar without making it sweet, it's the secret to balance.
- Sunflower oil: Neutral and light, it lets the other flavors shine and keeps the dressing smooth and silky.
- Caraway seeds: Optional, but they bring that authentic German flavor, a little licorice-like warmth that feels right at home here.
- Fresh parsley: A handful chopped fine adds a bright green finish and a tiny bit of freshness right before serving.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as fine as you can, then grate the carrot and slice the onion into paper-thin rings. Toss everything together in a large bowl until the colors are evenly mixed and it looks like confetti.
- Add the ham:
- Tear or shred the smoked ham into bite-sized pieces and fold it into the cabbage mixture. Make sure it's distributed evenly so every serving gets some smoky flavor.
- Make the dressing:
- In a small bowl, whisk together the vinegar, mustard, honey, oil, caraway seeds if using, and a good pinch of salt and pepper. Keep whisking until it's smooth and slightly thick, no oil separation.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then use your hands or tongs to toss it thoroughly. Get in there and massage it a little so the cabbage starts to soften just slightly and everything gets coated.
- 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 flavors will deepen and the cabbage will relax without losing its crunch.
- Finish and serve:
- Right before serving, sprinkle the chopped parsley over the top and give it one last gentle toss. Serve cold or at cool room temperature.
Save to Pinterest The first time I made this for my dad, he looked skeptical because he's a die-hard mayo coleslaw fan. But after one bite, he nodded and said it reminded him of something he had at a German deli in the seventies. He finished his plate and asked if there was more. Now it's the only slaw he requests, and I think it's because it doesn't coat your mouth, it just wakes it up.
Serving Suggestions
This coleslaw is perfect alongside grilled bratwurst, schnitzel, or any kind of roasted pork. I've also piled it onto rye bread with extra mustard for a quick lunch, and it holds up as a main dish salad if you double the ham. It's sturdy enough for picnics and potlucks, and it actually tastes better after a few hours in the cooler.
Variations Worth Trying
Swap the ham for smoked turkey or even crispy bacon if you want a different kind of smoke. Add a diced tart apple like Granny Smith for extra crunch and sweetness that plays beautifully with the vinegar. If you want it creamier, stir in a few tablespoons of plain yogurt or sour cream, but keep some of the oil so it doesn't get too thick.
Storage and Make-Ahead Tips
You can make this up to a day ahead and keep it covered in the fridge, just hold the parsley until right before serving so it stays bright. The cabbage will soften a bit more overnight, but it won't get mushy if you shredded it thin. If the dressing settles, just give it a quick toss before plating.
- Store leftovers in an airtight container for up to 3 days, the flavor gets even better as it sits.
- Don't freeze this, the cabbage will turn limp and watery when thawed.
- If you're bringing it somewhere, pack the dressing separately and toss it together when you arrive for maximum crunch.
Save to Pinterest This coleslaw has become my go-to whenever I need something that feels special but doesn't require turning on the oven. It's bright, hearty, and always starts conversations at the table.
Common Recipe Questions
- → Can I prepare this coleslaw ahead of time?
Yes, you can assemble the cabbage and ham mixture several hours ahead, but add the dressing just before serving or up to 2 hours prior. This prevents the vegetables from becoming overly soft while ensuring the flavors meld properly.
- → What type of ham works best?
Double-smoked or applewood-smoked ham provides the most authentic flavor. Regular smoked ham works well too. Avoid fresh ham as it lacks the smoky depth this coleslaw requires. Check the packaging for any gluten concerns if necessary.
- → Can I substitute the dressing ingredients?
For a lighter version, replace half the oil with plain yogurt or sour cream. White wine vinegar can substitute apple cider vinegar, though you'll lose some sweetness. Whole grain mustard offers a different texture while maintaining authenticity.
- → Are caraway seeds essential?
Caraway seeds add traditional German flavor but are optional. If you prefer a milder taste or don't have them available, simply omit. The coleslaw remains delicious with the tangy vinegar dressing as the primary flavor component.
- → What pairs well with this coleslaw?
Serve alongside schnitzel, bratwurst, grilled sausages, or roasted pork. It also complements hearty German mains and works beautifully as part of a charcuterie board. The tangy dressing cuts through rich meats perfectly.
- → Can I add other vegetables?
Absolutely. Diced apple adds sweet-tart crunch, while celery provides additional texture. Radishes or julienned beets also work well. Keep proportions balanced so the cabbage remains the star ingredient.