German Cabbage Coleslaw With Ham (Printer-friendly)

Smoky, tangy coleslaw with crisp cabbage, carrots, and shredded ham in classic German-style dressing.

# 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

→ Proteins

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

# Steps:

01 - In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly throughout the mixture.
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 all ingredients are well coated with the vinaigrette.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to fully meld and the vegetables to soften slightly.
06 - Garnish with chopped fresh parsley immediately before serving.

# Expert Advice:

01 -
  • It balances smoky ham with crisp vegetables and a tangy dressing that wakes up your taste buds without overwhelming them.
  • You can prep everything in under twenty minutes, and it actually gets better as it sits, so it's perfect for making ahead.
  • The caraway seeds bring an authentic touch that transforms ordinary coleslaw into something that feels like a trip to a German beer garden.
02 -
  • Don't skip the resting time, the cabbage needs a few minutes to wilt slightly and soak up the dressing, otherwise it tastes raw and dry.
  • If you overdress it, the slaw will get soggy fast, so start with most of the dressing and add more only if needed after tossing.
  • Taste the dressing before you pour it on, because every brand of mustard and vinegar varies in strength, and you might want to tweak the honey or salt.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes a huge difference in texture and how well the dressing coats everything.
  • If you want a creamier dressing without mayo, swap half the oil for plain Greek yogurt, it adds tang and body without feeling heavy.
  • Toast the caraway seeds in a dry pan for thirty seconds before adding them to the dressing, it wakes up their flavor and makes them taste more pronounced.
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