German Cabbage Coleslaw With Ham (Printable)

Smoky ham and crisp cabbage in a tangy German-style dressing with Dijon mustard and caraway seeds.

# 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 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 Cook:

01 - In a large bowl, combine the green cabbage, red cabbage, carrot, and red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly throughout the vegetables.
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 dressing over the cabbage and ham mixture. Toss thoroughly to ensure everything is well coated with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld and develop.
06 - Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The smoky ham transforms ordinary coleslaw into something deeply satisfying and unexpected.
  • It comes together in 20 minutes with no cooking required, perfect for summer gatherings or last-minute sides.
  • The tangy dressing clings to every shred of cabbage, and the flavors only get better as it sits.
02 -
  • Shred the cabbage as thinly as possible or it will taste tough and the dressing won't coat it properly.
  • Let the slaw rest before serving, the vinegar needs time to soften the cabbage and the flavors need time to marry.
  • Don't skip the caraway seeds if you want that authentic German flavor, they make all the difference.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes a huge difference in texture and how well the dressing clings.
  • If the dressing tastes too sharp, add a teaspoon more honey or a spoonful of plain yogurt to mellow it out.
  • Toast the caraway seeds lightly in a dry pan before adding them to the dressing for a deeper, nuttier flavor.
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