German Cabbage Coleslaw With Ham (Printable)

Smoky ham and crisp cabbage in a tangy German dressing with Dijon mustard, vinegar, and optional caraway seeds.

# Ingredient list:

→ 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 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:

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

# Expert Advice:

01 -
  • The smokiness of the ham plays off the tangy dressing in a way that makes plain coleslaw seem one-dimensional.
  • You get all the satisfaction of a hearty dish without turning on the stove or waiting for anything to bake.
  • It actually gets better as it sits, so making it ahead means less stress and more flavor.
  • The caraway seeds bring an authentic German touch that transforms the whole bowl into something special.
02 -
  • Slicing the cabbage too thick will make the slaw tough and hard to eat, so take your time with a sharp knife or use a mandoline.
  • If you skip the resting time, the flavors won't have a chance to come together and the cabbage will taste raw instead of lightly pickled.
  • Don't overdress it all at once, you can always add more dressing but you can't take it away once it's too wet.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes a huge difference in texture and how well it absorbs the dressing.
  • If you can find it, use a good quality smoked ham from the deli counter instead of pre-packaged, the flavor is worlds apart.
  • Let the coleslaw sit at room temperature for 10 minutes before serving if it's been in the fridge, it brings out the flavors more fully.
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