Save My neighbor Greta used to bring this to every summer potluck, and I'd always go back for seconds before anyone else noticed. One afternoon she caught me hovering near the bowl and laughed, then scribbled the recipe on a napkin right there on her porch. I've been making it ever since, tweaking the caraway and vinegar until it tasted just like hers. It's the kind of slaw that doesn't sit quietly on the plate.
I brought this to a backyard barbecue once, and someone asked if I'd ordered it from a deli. That felt like the highest compliment. The crunch of the cabbage against the tender strips of ham made it disappear faster than the potato salad. Even the kids, who usually avoid anything with vinegar, kept coming back with their little paper plates.
Ingredients
- Green cabbage: The backbone of the slaw, finely shredded so it stays crisp and soaks up the dressing without turning mushy.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness of the honey.
- Carrot: Grated fine, it brings natural sweetness and a tender texture that contrasts with the cabbage.
- Red onion: Slice it thin so it adds sharpness without overwhelming, and rinse it under cold water if you want to mellow the bite.
- Smoked ham: The star protein, shredded into thin strips so every forkful gets a bit of smoky, salty richness.
- Apple cider vinegar: Bright and tangy, it cuts through the oil and brings everything into balance.
- Dijon mustard: Adds a creamy sharpness and helps emulsify the dressing so it clings to every shred of cabbage.
- Honey: Just enough sweetness to round out the vinegar without making it taste like dessert.
- Sunflower oil: Neutral and light, it lets the other flavors shine without adding heaviness.
- Caraway seeds: Optional but traditional, they bring a warm, slightly anise-like note that makes it taste unmistakably German.
- Salt and black pepper: Season to taste, remembering the ham is already salty.
- Fresh parsley: A handful of green brightness right before serving makes it look and taste fresher.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as finely as you can, then grate the carrot and slice the onion into thin half-moons. Toss them all together in a large bowl so the colors mix.
- Add the ham:
- Tear or shred the smoked ham into thin strips and scatter it over the vegetables, tossing gently to distribute. You want ham in every bite, not clumped in one corner.
- Make the dressing:
- In a small bowl, whisk the apple cider vinegar, Dijon mustard, honey, oil, caraway seeds, salt, and pepper until smooth and emulsified. Taste it and adjust the honey or vinegar to your liking.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then toss everything thoroughly with your hands or tongs. Make sure every shred is coated.
- Let it rest:
- Let the slaw sit for at least ten minutes so the cabbage softens slightly and the flavors marry. If you can wait longer, even better.
- Garnish and serve:
- Sprinkle chopped parsley over the top right before serving. Serve it cool or at room temperature alongside sausages, schnitzel, or grilled meats.
Save The first time I served this at a family dinner, my uncle, who grew up in Bavaria, closed his eyes after the first bite and nodded. He didn't say much, but later he asked if I had any leftover to take home. That quiet approval meant more than any compliment.
Choosing Your Ham
The smokier your ham, the more character this slaw will have. I usually go for double-smoked or black forest ham from the deli counter and ask them to slice it thick so I can shred it myself. If you can only find regular deli ham, it still works, but try adding a pinch of smoked paprika to the dressing to make up for it. Avoid honey-glazed or overly sweet hams, they throw off the balance.
Serving Suggestions
This slaw shines next to anything grilled or fried. I love it with bratwurst, schnitzel, or even a simple roast chicken. It also makes a great topping for open-faced rye sandwiches or as a side to potato pancakes. One time I piled it onto a pretzel bun with extra mustard and it became my favorite quick lunch.
Make-Ahead and Storage
You can prep this up to a day ahead, and it actually tastes better after a few hours in the fridge as the flavors deepen. Store it in an airtight container and give it a quick toss before serving since the dressing may settle. If it seems dry after sitting, drizzle a little more vinegar or oil and toss again.
- Store leftovers covered in the fridge for up to three days.
- The cabbage will soften over time but stay crunchy enough to enjoy.
- If making ahead, wait to add the parsley until just before serving so it stays bright green.
Save This slaw has earned a permanent spot in my rotation, especially when I want something hearty and bright without turning on the stove. I hope it becomes one of those recipes you reach for again and again.
Questions & Answers
- → 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 and toss again before serving to redistribute the dressing.
- → What can I substitute for smoked ham?
Try smoked turkey, rotisserie chicken, or smoked pork shoulder. For a vegetarian version, omit the meat and add roasted chickpeas or smoked tofu.
- → How do I make the dressing creamier?
Replace half of the oil with plain yogurt or sour cream for a lighter, creamier texture while maintaining the tangy flavor profile.
- → Are caraway seeds necessary?
Caraway seeds are optional but highly recommended for authentic German flavor. They add a distinctive earthy, slightly licorice-like note that complements the cabbage beautifully.
- → What dishes pair well with this coleslaw?
This coleslaw is excellent with German classics like schnitzel, bratwurst, grilled sausages, pork chops, or as a topping for pulled pork sandwiches.
- → How long does leftover coleslaw keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage may soften slightly over time but will remain flavorful.