German Cabbage Coleslaw With Ham (Printable)

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

# What you 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

→ 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 make it:

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 vegetables.
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 and emulsified.
04 - Pour the dressing over the cabbage and ham mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld and soften the vegetables slightly.
06 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It brings actual substance to coleslaw, turning it from a forgettable side into something you crave on its own.
  • The smokiness of the ham plays beautifully against the sharp tang of the dressing, creating layers most slaws never touch.
  • You can make it in under half an hour with no heat required, which is a lifesaver on warm days or when the oven is already full.
02 -
  • Dont skip the resting time, the cabbage needs those minutes to absorb the dressing and lose its raw edge.
  • If your dressing tastes too sharp at first, give it time, the flavors mellow and deepen as they sit together.
03 -
  • Use a mandoline to slice your cabbage uniformly, it makes a huge difference in texture and how the dressing coats everything.
  • Taste your dressing before you pour it, every batch of vinegar and mustard is slightly different, so adjust the honey or salt to your liking.
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