German Cabbage Coleslaw With Ham (Printable)

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

# What Goes In:

→ 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 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

# 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 vegetable mixture and toss to distribute evenly throughout.
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 prepared dressing over the cabbage and ham mixture, then toss thoroughly to ensure all components are evenly coated.
05 - Allow the coleslaw to rest for at least 10 minutes before serving to permit flavors to meld and develop.
06 - Garnish with chopped fresh parsley immediately before serving.

# Expert Tips:

01 -
  • It comes together in 20 minutes but tastes like you planned it days ahead.
  • The smokiness from the ham makes this feel way more special than typical coleslaw.
  • It actually gets better after sitting, so you can prep it early and let it do its thing.
  • Every bite has crunch, tang, and just enough sweetness to keep you coming back.
02 -
  • If you dress this too far ahead, the cabbage will weep and water down the dressing, so 10 to 30 minutes is the sweet spot.
  • Caraway seeds can be polarizing, so leave them out if you're serving picky eaters or add them on the side for people to sprinkle on themselves.
  • The quality of the ham matters more than you'd think, so splurge a little if you can.
03 -
  • Use a mandoline to shred the cabbage evenly and save yourself ten minutes of knife work.
  • Let the sliced onion sit in cold water for five minutes before adding it to mellow the sharpness.
  • Taste the slaw after it rests and adjust salt, pepper, or vinegar, it should be bright and balanced, not flat.
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