German Cabbage Coleslaw With Smoked Ham (Print Version)

Crisp cabbage and carrots combined with smoked ham in a tangy German-style apple cider vinegar dressing. Perfect side dish.

# 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 - 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 Make It:

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 with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld together.
06 - Garnish with chopped parsley immediately before serving.

# Additional Tips::

01 -
  • It holds up beautifully for hours without wilting, so you can make it ahead and actually enjoy your gathering.
  • The smoky ham turns ordinary coleslaw into something unexpectedly filling and satisfying.
  • Every bite has crunch, tang, and just enough sweetness to keep you reaching for more.
02 -
  • Shred the cabbage as thin as possible, thick chunks won't absorb the dressing and you'll end up with dry bites.
  • Let the slaw sit before serving, the vinegar needs time to soften the cabbage just enough without making it soggy.
  • Taste the dressing before you pour it, the balance of vinegar and honey can vary depending on your brand, adjust before mixing.
03 -
  • Use a mandoline to shred the cabbage paper-thin in seconds, it makes a huge difference in texture.
  • Toast the caraway seeds in a dry pan for 30 seconds before adding them to the dressing, it brings out a warm, nutty flavor that changes everything.
  • If the slaw tastes too sharp, add another half tablespoon of honey, but do it slowly so you don't tip it into dessert territory.
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