German Cabbage Coleslaw With Ham (Printable)

Smoky, tangy coleslaw with crisp cabbage, carrots, and smoked ham in classic German-style dressing. Ready in 20 minutes.

# 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

→ 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:

01 - In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the vegetable mixture and toss gently 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 freshly ground black pepper until fully emulsified and well blended.
04 - Pour the prepared dressing over the cabbage and ham mixture, then toss thoroughly to ensure all components are evenly coated with the dressing.
05 - Allow the coleslaw to rest for at least 10 minutes before serving, permitting the flavors to meld and the vegetables to soften slightly.
06 - Transfer to a serving dish and garnish with chopped fresh parsley immediately before service.

# Expert Advice:

01 -
  • The smokiness from the ham turns ordinary cabbage into something deeply satisfying and almost meaty.
  • It holds up beautifully at room temperature, making it perfect for picnics, potlucks, or outdoor grilling.
  • The tangy dressing with a hint of sweetness keeps you reaching for another bite without feeling heavy.
  • You can make it in under half an hour with no cooking required, just good chopping and whisking.
02 -
  • Shred the cabbage as finely as you can, thick chunks won't absorb the dressing and the texture suffers.
  • If you skip the resting time, the slaw will taste sharp and one-dimensional instead of balanced and layered.
  • Always taste the dressing before pouring it on, vinegars vary in strength and you might need a touch more honey or oil.
03 -
  • If you want extra sweetness and crunch, toss in a diced Granny Smith apple just before serving.
  • For a creamier version, swap half the oil with plain Greek yogurt, it lightens the dressing without losing the tang.
  • Caraway seeds are traditional and add that unmistakable German flavor, but if you're not a fan, leave them out and the slaw will still be excellent.
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