Save I was standing in a tiny kitchen in Bavaria, watching my neighbors grandmother slice cabbage with the kind of speed that comes from decades of muscle memory. She didnt measure anything, just eyeballed the vinegar and tossed in caraway seeds like she was seasoning the air itself. The ham she used was from the local butcher, darker and smokier than anything Id ever tasted, and when she mixed it all together, the whole room smelled like summer gardens and wood smoke. I scribbled notes on a damp napkin, determined to recreate it back home, and this recipe is what came of that afternoon.
The first time I brought this to a backyard cookout, I watched people go back for seconds and then thirds, scraping the bowl with serving spoons. One friend, who usually avoided anything with cabbage, asked if I had written the recipe down yet. It became my go-to whenever someone asked me to bring a salad, because I knew it would hold up next to grilled meats and still taste bright hours later.
Ingredients
- Green cabbage: The backbone of the slaw, it should be sliced thin enough to be tender but thick enough to have some bite and crunch.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the green, plus it looks stunning in the bowl.
- Carrot: Grated fine, it brings a whisper of sweetness and helps the dressing cling to everything else.
- Red onion: Slice it as thin as you can, the sharpness mellows beautifully once it sits in the dressing.
- Smoked ham: This is where the soul of the dish lives, use the best quality smoked ham you can find, ideally something with a deep, wood-fired flavor.
- Apple cider vinegar: Provides the bright, fruity acidity that makes German slaws so refreshing and distinct.
- Dijon mustard: Adds creaminess and a gentle heat that ties the dressing together without overpowering.
- Honey: Just enough sweetness to round out the vinegar and mustard, creating balance instead of sugary coating.
- Sunflower oil: Neutral and light, it lets the other flavors shine without adding heaviness.
- Caraway seeds: Optional but traditional, they bring an aromatic, slightly licorice note that screams authenticity.
- Fresh parsley: A handful of green brightness at the end makes the whole dish feel alive and garden-fresh.
Instructions
- Prep the vegetables:
- Shred your cabbages as finely as you can manage, using a sharp knife or a mandoline if you have one. Grate the carrot and slice the onion paper-thin, then toss everything together in a large bowl until the colors are evenly distributed.
- Add the ham:
- Tear or shred the smoked ham into bite-sized pieces and scatter it through the cabbage mixture. Toss gently with your hands to make sure every forkful will have a little bit of everything.
- Make the dressing:
- In a small bowl, whisk together the vinegar, mustard, honey, oil, and caraway seeds if youre using them, then season with salt and pepper. Taste it, it should be tangy and bold, not shy.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then toss everything thoroughly, making sure the dressing reaches every shred. Use tongs or your hands, whatever gets the job done.
- Let it rest:
- Let the slaw sit for at least 10 minutes before serving, this gives the cabbage time to soften just slightly and the flavors time to marry. If you can wait longer, even better.
- Garnish and serve:
- Right before serving, sprinkle the chopped parsley over the top. It adds a fresh, herbal note that brightens the whole dish.
Save 
Save I remember bringing this to a potluck where someone had also made a mayo-based coleslaw, and by the end of the night, my bowl was empty and theirs was still half full. A older woman pulled me aside and said it reminded her of her mothers cooking, and I realized then that food doesnt just fill you up, it fills in memory gaps too.
Choosing Your Ham
The ham is not just a topping here, its a co-star, so treat it that way. Look for something with visible smoke rings and a firm, meaty texture, avoid anything too wet or overly processed. If you can find double-smoked ham or smoked pork shoulder at a butcher counter, grab it, the extra depth is worth the trip. I once used leftover Christmas ham and it was almost too good, everyone kept asking what made it taste so rich.
Make-Ahead Magic
This slaw actually improves if you make it a few hours ahead, or even the night before. The cabbage softens without going limp, and the dressing soaks in deeper, creating a more cohesive flavor. Just hold off on adding the parsley until youre ready to serve, so it stays bright green and fresh looking. I often make a big batch on Sunday and eat it throughout the week with grilled chicken or sausages.
Serving Suggestions and Swaps
This pairs beautifully with anything grilled, especially bratwurst, schnitzel, or roasted pork. Ive also served it alongside rye bread and mustard for a simple, satisfying lunch. If you want to lighten the dressing, swap half the oil for plain yogurt, it becomes creamy and tangy in a completely different way.
- Add a diced apple for sweet-tart crunch that plays off the smokiness.
- Try using smoked turkey if you want a leaner protein option.
- For a vegetarian version, swap the ham for smoked tofu or roasted chickpeas with smoked paprika.
Save 
Save This slaw has become one of those recipes I make without thinking, the kind that feels like home even when Im far from it. I hope it brings a little bit of that Bavarian kitchen into yours.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, you can prepare it up to 4 hours in advance. Store covered in the refrigerator and toss again before serving to redistribute the dressing.
- → What can I substitute for smoked ham?
Try smoked turkey, smoked pork shoulder, or crispy bacon. For a vegetarian version, omit the meat and add roasted sunflower seeds for texture.
- → Are caraway seeds necessary?
Caraway seeds add authentic German flavor but are optional. If you don't enjoy their distinct taste, simply omit them or substitute with fennel seeds.
- → How do I prevent the coleslaw from becoming watery?
Ensure cabbage is well-drained after shredding. If preparing ahead, dress just before serving, or drain excess liquid that accumulates at the bottom of the bowl.
- → What pairs well with this coleslaw?
It complements schnitzel, bratwurst, grilled sausages, roasted pork, and German potato dishes. It also works wonderfully as a topping for sandwiches and burgers.
- → Can I make this dairy-free?
This version is already dairy-free. If modifying the dressing with yogurt as suggested in the notes, use a dairy-free yogurt alternative to maintain the diet.