German Cabbage Coleslaw With Ham

My neighbor Greta used to bring this to summer potlucks in a giant ceramic bowl, always slightly warm from sitting in her car. The cabbage would glisten under the porch light, and the smell of caraway and vinegar would cut through the humid evening air. I never expected a coleslaw to have that much personality, but one forkful and I understood why she guarded the recipe like a family heirloom. She finally scribbled it on a napkin for me one August night, insisting I use good ham and not skip the resting time. I haven't stopped making it since.

I made this for a backyard cookout once and watched people come back three times, scraping the bowl with serving spoons. Someone asked if I'd added bacon, and I realized the smoked ham was doing all that work on its own. A friend who usually skips coleslaw entirely took a container home and texted me the next morning asking for the recipe. It became my go-to whenever I needed something that looked effortless but tasted like I'd been in the kitchen all day.

Ingredients

• Green cabbage: The backbone of the slaw, finely shredding it helps the dressing cling and makes every bite crisp and refreshing.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the brightness of the green.
• Carrot: Grated thin, it brings natural sweetness and a softer texture that contrasts beautifully with the cabbage crunch.
• Red onion: Slice it as thin as you can manage, the sharpness mellows in the dressing and adds a gentle bite.
• Smoked ham: This is where the magic happens, choose a good quality smoked variety and shred it by hand for the best texture.
• Apple cider vinegar: The tang that wakes everything up, it cuts through the richness and makes the slaw bright and lively.
• Dijon mustard: Adds depth and a subtle heat, plus it helps emulsify the dressing so it coats every shred evenly.
• Honey: Just enough sweetness to balance the vinegar without making it sugary, a tablespoon is all you need.
• Sunflower oil: Neutral and smooth, it carries the flavors without competing, though any light oil works just fine.
• Caraway seeds: Optional but traditional, they bring that unmistakable German flavor that makes this slaw feel authentic.
• Fresh parsley: A handful chopped at the end adds a bright herbal note and makes the whole bowl look inviting.

Instructions

Prep the vegetables:

In a large bowl, toss together the green cabbage, red cabbage, grated carrot, and thinly sliced red onion. The mix should look colorful and full of texture, like a patchwork quilt of crunch.

Add the ham:

Tear or shred the smoked ham into bite-sized pieces and scatter it throughout the vegetables, making sure it's evenly distributed so every serving gets that smoky goodness.

Make the dressing:

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds if using, salt, and pepper until it's smooth and glossy. Taste it and adjust the seasoning, it should be tangy with a hint of sweetness.

Dress the slaw:

Pour the dressing over the cabbage and ham, then toss everything thoroughly with your hands or tongs until every shred is lightly coated and glistening.

Let it rest:

Cover the bowl and let it sit for at least 10 minutes so the flavors meld and the cabbage softens just slightly. This step is non-negotiable, it transforms the slaw from good to unforgettable.

Garnish and serve:

Right before serving, sprinkle the chopped parsley over the top and give it one last gentle toss. Serve it cool or at room temperature.

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There was a rainy Saturday when I doubled this recipe for a family gathering, and by the time dessert came around, the bowl was empty except for a few stray parsley leaves. My uncle, who usually only eats meat and potatoes, asked if I could make it again for his birthday. That's when I knew this wasn't just a side dish anymore, it had become part of our table, part of the way we gathered and shared food without fuss or formality.

Choosing Your Ham

The ham is the soul of this slaw, so don't settle for bland deli meat. Look for double-smoked or Black Forest varieties at the butcher counter, where the smoke flavor runs deep and the texture is firm enough to shred into satisfying ribbons. I once used leftover Christmas ham and it was a revelation, the extra fat and seasoning made the slaw almost indulgent. If you can find smoked pork shoulder, tear it into rough pieces and let those smoky, savory bits do the talking.

Making It Ahead

This slaw actually improves after a few hours in the fridge, the cabbage softens slightly and drinks in the dressing without losing its bite. I've made it the night before a barbecue and pulled it out just before guests arrived, still crisp and flavorful. Just hold off on adding the parsley until you're ready to serve, it stays brighter that way. If the slaw seems a little dry after sitting, a quick drizzle of oil and a pinch of salt will wake it right back up.

Serving Suggestions

This coleslaw shines next to anything grilled or smoked, think bratwurst, schnitzel, or charred sausages with a good mustard on the side. I've piled it on top of pulled pork sandwiches and used it as a bed for grilled chicken thighs, and it never disappoints. It's hearty enough to stand on its own as a light lunch with crusty bread, but it plays well with others at a crowded picnic table.

• Serve it alongside potato salad and pickles for a full German-style spread.
• Use it as a topping for hot dogs or grilled brats to add crunch and tang.
• Pack it in a jar for lunch, it travels beautifully and tastes even better after marinating a bit.

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This coleslaw has a way of making any meal feel a little more generous, a little more thoughtful. Keep it in your back pocket for the next cookout or weeknight dinner, and watch it disappear faster than you'd expect.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this coleslaw up to 24 hours in advance. Store it covered in the refrigerator. The flavors will continue to develop, though the cabbage may soften slightly over time.

→ What type of ham works best for this dish?

Smoked ham is ideal for authentic German flavor. You can also use double-smoked ham for extra smokiness, or substitute with smoked pork shoulder or Black Forest ham for variation.

→ Can I substitute the caraway seeds?

While caraway seeds provide authentic German flavor, they're optional. You can omit them entirely or substitute with fennel seeds for a milder anise-like flavor.

→ How do I make this coleslaw lighter?

Replace half of the sunflower oil with plain yogurt or Greek yogurt for a lighter, creamier dressing with fewer calories while maintaining the tangy flavor profile.

→ What dishes pair well with this coleslaw?

This coleslaw complements German and Central European dishes beautifully. Serve it alongside schnitzel, bratwurst, grilled sausages, roasted pork, or as part of a picnic spread.

→ Can I add other vegetables to this coleslaw?

Absolutely! Diced apple adds sweet-tart crunch, while bell peppers, radishes, or fennel can provide additional texture and flavor variations to suit your preferences.