German Cabbage Coleslaw With Ham (Printable)

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

# 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 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 Steps:

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 vegetable mixture.
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. Toss thoroughly to ensure all ingredients are well coated with the dressing.
05 - Allow the coleslaw to sit for at least 10 minutes before serving to permit flavors to meld and develop.
06 - Transfer to a serving dish and garnish with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • It holds up beautifully at room temperature, so you can make it ahead without worrying about wilting or sogginess.
  • The smokiness from the ham adds a depth you don't get from typical mayonnaise-based slaws.
  • It comes together in twenty minutes with no cooking, just chopping and whisking.
  • The tangy dressing wakes up every bite without overpowering the crisp vegetables.
02 -
  • Don't skip the resting time, the cabbage needs those minutes to soften just enough and absorb the dressing.
  • If your onion tastes too sharp, soak the slices in cold water for five minutes and pat them dry before adding.
  • Taste the dressing before pouring it over everything, it's easier to adjust sweetness or tang in the bowl than after it's mixed.
03 -
  • Use a mandoline to shred the cabbage uniformly, it makes a huge difference in texture and presentation.
  • For a creamier version, whisk in two tablespoons of plain yogurt or sour cream with the dressing.
  • Add a diced tart apple like Granny Smith for a sweet crunch that plays beautifully with the vinegar and ham.
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