Pin it My neighbor Greta used to bring this to every summer cookout, and I'd pile it next to the sausages without thinking twice. One day she caught me going back for thirds and laughed, saying her grandmother made it every Sunday in Bavaria with whatever ham was left from the weekend roast. I asked for the recipe right there, scribbling notes on a paper napkin while she described the sharp vinegar and the way caraway seeds made it unmistakably German. Now I make it year-round, and it tastes like those warm evenings in her backyard.
I brought a big bowl of this to a potluck once, worried it might seem too simple next to all the casseroles and fancy desserts. By the end of the night, the bowl was scraped clean, and three people asked me to text them the recipe. One friend said it reminded her of a trip to Munich, and another just loved that it wasn't drowning in mayo like most slaws. That's when I realized sometimes the best dishes are the ones that let every ingredient shine without trying too hard.
Ingredients
- Green cabbage: The backbone of the slaw, it stays crisp and sturdy even after being dressed, so shred it as thin as you can for the best texture.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that plays nicely with the vinegar.
- Carrot: Grate it fresh for sweetness and crunch, and it'll soak up the dressing beautifully.
- Red onion: Slice it paper-thin so it adds a sharp bite without overpowering the other flavors.
- Smoked ham: The smoky, salty heart of the dish, shred it by hand for irregular pieces that catch pockets of dressing.
- Apple cider vinegar: Brings the tangy punch that defines German-style slaws, balancing the richness of the ham.
- Dijon mustard: Adds depth and a little heat, and it helps emulsify the dressing so it clings to every shred of cabbage.
- Honey: Just enough sweetness to round out the vinegar without making it sugary.
- Sunflower oil: A neutral oil that lets the other flavors shine, but any mild oil works just fine.
- Caraway seeds: Optional but worth it, they add that distinctly German flavor that makes this slaw feel authentic.
- Fresh parsley: A handful of chopped parsley at the end brightens everything up and adds a fresh, grassy note.
Instructions
- Prep the vegetables:
- Toss the shredded green and red cabbage, grated carrot, and thinly sliced red onion together in a large bowl, making sure everything is evenly mixed. The more finely you shred the cabbage, the better it will absorb the dressing.
- Add the ham:
- Scatter the shredded smoked ham over the vegetables and toss gently to distribute it throughout. You want every forkful to have a little bit of that smoky flavor.
- Whisk the dressing:
- In a small bowl, combine the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper, whisking until smooth and emulsified. Taste it and adjust the seasoning if you like it a bit sweeter or tangier.
- Dress the slaw:
- Pour the dressing over the cabbage and ham mixture, then toss everything thoroughly so every strand is lightly coated. Don't be shy with the tossing, you want the dressing to reach every corner of the bowl.
- Let it rest:
- Let the coleslaw sit for at least ten minutes before serving, giving the cabbage time to soften slightly and the flavors to meld together. If you can wait longer, even better, it tastes fantastic after an hour or two in the fridge.
- Garnish and serve:
- Sprinkle the chopped fresh parsley over the top just before serving. It adds a bright, fresh finish that makes the whole dish look and taste even better.
Pin it I made this for a backyard barbecue once, right after grilling a pile of bratwurst, and someone said it tasted better than anything they'd had at the German festival downtown. I laughed, but honestly, I think it's because the slaw was made with care and tasted like real food instead of something sitting under a heat lamp. That day, I realized how much a simple, honest side dish can elevate a whole meal.
Choosing Your Ham
The smokier the ham, the better this slaw will taste, so look for double-smoked or Black Forest varieties if you can find them. I've also used leftover smoked pork shoulder, shredded into bite-sized pieces, and it was just as delicious. If you're stuck with regular deli ham, a tiny pinch of smoked paprika in the dressing can help bring back some of that depth.
Making It Ahead
This is one of those rare slaws that actually improves after sitting in the fridge for a few hours, so it's perfect for meal prep or bringing to a gathering. I usually make it the night before, give it a good stir in the morning, and let it come to room temperature for about twenty minutes before serving. Just save the parsley garnish for the last minute so it stays bright and fresh.
Serving Suggestions
This coleslaw is a natural partner for anything grilled, especially sausages, schnitzel, or pork chops, and it cuts through the richness beautifully. I've also piled it onto rye bread with extra mustard for a quick lunch, and it held up perfectly without getting soggy. If you want to stretch it into a light main dish, toss in some diced apple and a handful of toasted walnuts for crunch.
- Serve it cold or at room temperature, depending on your preference and the weather.
- Pair it with a crusty bread and a cold beer for an easy, satisfying meal.
- Leftovers keep well for up to three days in the fridge, just give it a quick toss before serving again.
Pin it This coleslaw has become my go-to whenever I need something bright, hearty, and a little different from the usual picnic fare. I hope it finds a place at your table, whether you're feeding a crowd or just looking for a side dish that feels like a small adventure.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw actually benefits from sitting. Prepare it up to 24 hours in advance and refrigerate. The flavors will meld beautifully, though the cabbage will soften slightly over time.
- → What can I substitute for smoked ham?
Try smoked turkey, grilled chicken, or crispy bacon. For a vegetarian version, omit the meat and add roasted chickpeas or smoked tofu for protein and texture.
- → How do I keep the coleslaw from getting watery?
Ensure your cabbage is well-drained after shredding. You can lightly salt it, let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.
- → Can I use a different type of vinegar?
White wine vinegar or rice vinegar work well as substitutes. Avoid balsamic vinegar as it will darken the color and change the flavor profile significantly.
- → What's the best way to shred cabbage finely?
Use a sharp chef's knife or a mandoline slicer for uniform, thin shreds. A food processor with a slicing blade also works efficiently for larger quantities.
- → Is caraway seed essential for authentic German flavor?
While not mandatory, caraway seeds add that distinctive German taste. If you're not a fan, you can omit them or substitute with a small amount of fennel seeds.