Pin it My neighbor Greta brought this to a summer potluck, and I watched everyone go back for seconds before I even got my first taste. The crunch of fresh cabbage mixed with smoky ham had this unexpected brightness that made it feel nothing like the mayo-heavy slaws I grew up with. She told me her grandmother made it every Sunday in Bavaria, always insisting the cabbage be sliced thin as paper. I went home that night determined to recreate it, and now it's the dish I make when I want something that feels both familiar and completely new. It's become my secret weapon at gatherings.
I made this for a backyard barbecue once, right alongside the usual potato salad and corn on the cob. People kept asking what made it taste so different, like they couldn't quite place the brightness cutting through the richness. One friend said it reminded her of a trip to Munich, which felt like the highest compliment. By the end of the night, the bowl was scraped clean, and I had three people ask me to text them the recipe before they left. It's rare that a side dish gets that kind of attention.
Ingredients
- Green cabbage: The crisp, sturdy base that holds up to the dressing without wilting, slice it as thin as you can for the best texture.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the green beautifully.
- Carrot: Grated fine, it brings a hint of sweetness and a bright orange contrast that makes the whole bowl more inviting.
- Red onion: Thinly sliced, it gives a sharp bite that mellows as it sits in the dressing.
- Smoked ham: The smoky, salty heart of the dish, shredded so it distributes evenly and coats every forkful.
- Apple cider vinegar: Provides the tangy backbone that makes this slaw feel light and refreshing instead of heavy.
- Dijon mustard: Adds a little heat and helps emulsify the dressing into something creamy and cohesive.
- Honey: Balances the acidity with just enough sweetness to round out the flavors.
- Sunflower oil: A neutral base that lets the other ingredients shine without adding extra flavor.
- Caraway seeds: Optional but worth it, they bring that unmistakable German touch that makes the dish feel authentic.
- Fresh parsley: A bright green finish that adds a fresh, herbaceous note right before serving.
Instructions
- Prep the vegetables:
- In a large bowl, toss together the shredded green and red cabbage, grated carrot, and thinly sliced red onion. The mix of colors should look like a patchwork quilt, vibrant and ready to soak up flavor.
- Add the ham:
- Scatter the shredded smoked ham over the vegetables and toss gently so every handful has a bit of everything. The smoky aroma should start to mingle with the fresh crunch of the cabbage.
- Make the dressing:
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper until it's smooth and slightly thickened. Taste it, it should be tangy with a hint of sweetness and a little kick from the mustard.
- Toss and coat:
- Pour the dressing over the cabbage and ham mixture, then toss thoroughly with your hands or tongs until everything glistens. Make sure the dressing reaches every corner of the bowl.
- Let it rest:
- Let the coleslaw sit for at least 10 minutes so the cabbage softens just a touch and the flavors meld together. This resting time is when the magic really happens.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before serving for a fresh, bright finish. Serve it cold or at room temperature alongside anything grilled or roasted.
Pin it There was a chilly October evening when I served this alongside bratwurst and crusty bread, and the whole table went quiet for a few minutes while everyone just ate. My brother, who usually picks at anything green, went back for thirds and said it tasted like something he'd get at a German beer hall. That night, this coleslaw stopped being just a side dish and became part of how I think about comfort food. It's hearty enough to stand on its own but never steals the spotlight from the main event.
How to Store and Serve
This coleslaw keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day once the cabbage has had time to soften and soak up the dressing. Store it in an airtight container and give it a quick toss before serving to redistribute the dressing. If you're making it ahead for a party, prepare everything the night before and let it chill overnight. Just add the parsley right before you put it on the table so it stays bright and fresh. I've even packed this for picnics, and it travels like a dream without wilting or getting soggy.
Variations to Try
For extra smokiness, swap the smoked ham for double-smoked ham or even shredded smoked pork shoulder, which adds a deeper, richer flavor. If you want a touch of sweetness and crunch, toss in a diced Granny Smith apple right before serving. I've also made a lighter version by replacing half the oil with plain yogurt, which gives the dressing a creamy tang without feeling heavy. Some people like to add a handful of toasted sunflower seeds or chopped walnuts for extra texture, and it works beautifully. Play around with it and make it your own.
Pairing Suggestions
This coleslaw is a natural partner for anything grilled or smoked, think bratwurst, schnitzel, grilled sausages, or even a simple roast chicken. It's also fantastic alongside hearty rye bread and a cold beer on a warm afternoon. I've served it at barbecues next to ribs and brisket, and it cuts through the richness in the best way. The tangy, smoky flavors make it versatile enough to go with both traditional German dishes and American cookout classics. It's one of those sides that somehow fits everywhere.
- Serve it cold straight from the fridge for maximum crunch and brightness.
- Pair it with mustard and pickles on the side for a full German-inspired spread.
- Don't forget to taste and adjust the seasoning right before serving, a pinch more salt or a splash more vinegar can make all the difference.
Pin it This coleslaw has a way of turning a simple meal into something memorable, and I hope it does the same for you. Make it once, and I bet it'll become one of those recipes you reach for again and again.
Recipe Questions & Answers
- → Can I make this coleslaw ahead of time?
Yes, you can prepare this up to 4 hours in advance. Store covered in the refrigerator. The cabbage will soften slightly as it sits, which many people prefer. Give it a quick toss before serving.
- → What can I use instead of smoked ham?
Try smoked turkey, cooked bacon, or smoked pork shoulder for similar smoky flavor. For a vegetarian version, omit the meat and add smoked paprika to the dressing for depth.
- → Are caraway seeds necessary?
Caraway seeds are optional but add authentic German flavor with a subtle licorice-like note. If you're not a fan, simply leave them out—the coleslaw will still be delicious and tangy.
- → How do I shred cabbage finely?
Cut the cabbage into quarters, remove the core, then slice very thinly with a sharp chef's knife. Alternatively, use a mandoline slicer or the shredding blade of a food processor for quick, uniform results.
- → Can I substitute the apple cider vinegar?
White wine vinegar or champagne vinegar work well as substitutes. Avoid balsamic or red wine vinegar, as they will darken the slaw and change the flavor profile significantly.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage will continue to soften and absorb the dressing, creating a more pickled texture over time.