German Cabbage Coleslaw With Ham

My neighbor brought this to a backyard barbecue one August afternoon, and I kept going back for more. The crunch was addictive, the dressing sharp and bright, and the smoked ham gave it weight without feeling heavy. She told me her grandmother made it every Sunday in Bavaria, and I begged for the recipe on the spot. I've been making it ever since, tweaking it just slightly to match what I remember from that first bite.

I made this for a potluck once and watched people pile it onto their plates next to bratwurst and grilled chicken. Someone asked if I'd used sauerkraut because the flavor was so distinctly German, but it was just the caraway and vinegar working their magic. A friend's kid, who claimed to hate cabbage, ate two helpings. That felt like a small victory I still think about when I toss this together on a weeknight.

Ingredients

• Green cabbage: The backbone of the slaw, it should be sliced as thin as possible so the dressing coats every piece without sogginess.
• Red cabbage: Adds color and a slightly earthier flavor that balances the sharpness of the vinegar beautifully.
• Carrot: Grate it fine for sweetness and texture, it softens the bite of the raw cabbage without losing its crunch.
• Red onion: Slice it paper-thin or soak it in cold water first if you want to tame the sharpness, though I like the bite it brings.
• Smoked ham: Use the best quality you can find, double-smoked if possible, because this is where all the depth and flavor comes from.
• Apple cider vinegar: The tang cuts through the richness of the ham and oil, giving the whole dish its backbone.
• Dijon mustard: Sharp and smooth, it emulsifies the dressing and adds a subtle heat that feels traditional and right.
• Honey: Just enough sweetness to round out the vinegar without making the slaw taste sugary or cloying.
• Sunflower oil: Neutral and light, it lets the other flavors shine without adding any heaviness or off notes.
• Caraway seeds: Optional but worth it, they bring that unmistakable German bakery aroma that makes this feel authentic.
• Fresh parsley: A handful of green at the end brightens everything and makes the bowl look alive.

Instructions

Prep the vegetables:

Shred the green and red cabbage as thinly as you can manage, using a sharp knife or mandoline. Grate the carrot and slice the onion into delicate rings, then toss everything together in a large bowl until the colors are evenly mixed.

Add the ham:

Tear or shred the smoked ham into bite-sized pieces and scatter it over the cabbage mixture. Toss gently so the ham gets distributed without clumping in one spot.

Make the dressing:

In a small bowl, whisk the apple cider vinegar, Dijon mustard, honey, oil, caraway seeds, salt, and pepper until the mixture is smooth and emulsified. Taste it and adjust the salt or honey if needed, the dressing 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. Make sure every shred is coated, the dressing should cling without pooling at the bottom.

Let it rest:

Let the slaw sit for at least 10 minutes before serving so the cabbage softens slightly and the flavors meld together. The longer it sits, the better it gets, even overnight in the fridge.

Garnish and serve:

Right before serving, sprinkle chopped parsley over the top for color and a fresh herbal note. Serve it cold or at room temperature alongside sausages, schnitzel, or grilled meats.

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One Sunday I brought this to my parents' house and my dad, who usually ignores salads, ate half the bowl standing at the counter. He said it reminded him of a deli he used to go to in the city, the kind that served thick sandwiches and pickles in barrels. That comparison stuck with me because this slaw does feel like something from another time, simple and honest and deeply flavorful.

Choosing Your Ham

The ham is not just an add-in, it's the soul of this dish. I've tried it with deli ham, leftover holiday ham, and even smoked turkey, but nothing beats a good double-smoked ham from the butcher. The smokiness seeps into the dressing and clings to the cabbage, turning what could be a plain slaw into something you crave. If you can't find smoked ham, try smoked pork shoulder or even crispy bacon crumbled in at the end.

Making It Ahead

This is one of those rare slaws that actually improves after a night in the fridge. The cabbage wilts just enough to lose its raw edge, and the dressing soaks in deeper. I've made it the night before a cookout more times than I can count, and it's always better the next day. Just hold off on adding the parsley until right before serving so it stays bright and fresh.

Serving Suggestions

This coleslaw belongs next to anything grilled or smoked. I've served it with bratwurst, pork chops, grilled chicken, and even as a topping for pulled pork sandwiches. It cuts through richness without being heavy, and the vinegar keeps your palate awake bite after bite. One friend said it was the only coleslaw she'd ever actually finished on her plate, and I took that as the highest compliment.

• Serve it alongside schnitzel and roasted potatoes for a classic German meal.
• Pile it on top of hot dogs or sausages for a tangy, crunchy contrast.
• Pack it in a jar for picnics, it travels well and doesn't wilt like mayo-based slaws.

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This slaw has become one of those recipes I don't think about anymore, I just make it. It's easy, reliable, and always welcome at the table, whether it's a quiet Tuesday or a crowded weekend cookout.

Recipe Questions & Answers

→ Can I make this coleslaw ahead of time?

Yes, you can prepare it 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 can I substitute for smoked ham?

Try smoked turkey, rotisserie chicken, or smoked pork shoulder. For a vegetarian version, omit the meat and add toasted sunflower seeds or walnuts for texture.

→ Is caraway seed necessary for this dish?

Caraway seeds add authentic German flavor, but they're optional. If you're not a fan, simply omit them or substitute with a pinch of celery seed for a different but complementary taste.

→ How do I keep the coleslaw from becoming watery?

Ensure the cabbage is well-drained after shredding. You can also salt it lightly, let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.

→ What dishes pair well with this coleslaw?

It's excellent with German classics like schnitzel, bratwurst, or sauerbraten. It also complements grilled meats, pulled pork sandwiches, and barbecue platters beautifully.

→ Can I reduce the oil in the dressing?

Yes, substitute half the oil with plain Greek yogurt or sour cream for a lighter, creamier dressing while maintaining the tangy flavor profile.