German Cabbage Coleslaw With Ham

My neighbor Greta used to make this every Sunday during summer, and the smell of vinegar and caraway would drift through her open kitchen window. She'd bring over a bowl still cold from her fridge, the cabbage crunchy and the ham smoky enough to make you forget it was technically a salad. I started making my own version after she moved back to Munich, and now it's what I crave when regular coleslaw feels too sweet or too heavy. It's sharp, satisfying, and somehow both light and filling at once.

I brought this to a backyard cookout once, set it next to the usual mayo-heavy sides, and watched it disappear first. People kept asking what made it taste so different, and I realized it was the sharpness of the mustard and the slight bitterness of the caraway. One friend even scraped the bowl clean with a piece of bread, which I took as the highest compliment. It's become my go-to whenever I need something that feels both familiar and just different enough to surprise.

Ingredients

• Green cabbage: The backbone of the slaw, it stays crisp even after dressing and provides that satisfying crunch in every bite.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the tang of the dressing.
• Carrot: Grated fine, it brings a touch of sweetness and a bright orange contrast that makes the whole bowl more inviting.
• Red onion: Sliced thin, it mellows out in the vinegar and adds a gentle sharpness without overpowering.
• Smoked ham: This is what makes the slaw hearty, the smokiness soaks into the cabbage and turns it into something more than a side dish.
• Apple cider vinegar: The tangy base of the dressing, it cuts through the richness of the ham and keeps everything bright.
• Dijon mustard: Gives the dressing body and a slightly spicy edge that feels distinctly German.
• Honey: Just enough to round out the acidity without making it sweet, it ties the whole dressing together.
• Sunflower oil: A neutral oil that lets the other flavors shine and keeps the dressing smooth and light.
• Caraway seeds: Optional but worth it, they add that authentic German bakery smell and a warm, slightly licorice note.
• Salt and black pepper: Essential for bringing out the flavors in both the vegetables and the dressing.
• Fresh parsley: A handful of green at the end makes it look fresh and adds a mild herbal lift.

Instructions

Prep the vegetables:

In a large bowl, toss together the shredded green and red cabbage, grated carrot, and thinly sliced red onion. The mix should look colorful and feel light in your hands.

Add the ham:

Scatter the shredded smoked ham over the vegetables and toss gently to distribute it evenly throughout. You want every forkful to have a little bit of everything.

Whisk the dressing:

In a small bowl, combine the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper, whisking until it emulsifies into a smooth, tangy dressing. Taste it, it should be sharp but balanced.

Dress the slaw:

Pour the dressing over the cabbage and ham mixture, then toss thoroughly with your hands or tongs until everything is evenly coated. Don't be shy, the cabbage can handle a good toss.

Let it rest:

Allow the coleslaw to sit for at least 10 minutes so the flavors can meld and the cabbage softens just slightly. This resting time makes all the difference.

Garnish and serve:

Sprinkle chopped fresh parsley over the top just before serving. It adds a burst of green and a fresh finish.

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I once made this the night before a long drive to the coast, packed it in a cooler, and ate it cold on the beach with some crusty bread. The saltiness of the ham and the sharpness of the vinegar tasted even better with the smell of the ocean in the air. It reminded me that some dishes taste like home no matter where you eat them, and this one always feels like a Sunday afternoon no matter the day of the week.

Choosing Your Ham

The smokier the ham, the more character the slaw will have, so look for double-smoked or Black Forest varieties if you can find them. If you want to go leaner, smoked turkey works too, but it won't have quite the same richness. I've also used leftover pork shoulder from a barbecue, shredded thin, and it was honestly one of the best versions I've made.

Making It Lighter

If the oil feels like too much, swap half of it with plain yogurt or sour cream for a creamier, tangier dressing that still keeps the German vibe. I've done this when serving it alongside something already rich, like schnitzel, and it balanced the plate perfectly. You lose a little of the sharpness, but you gain a softer, rounder flavor that some people prefer.

Serving and Storing

This slaw is great alongside grilled sausages, bratwurst, or even just a soft pretzel and mustard. It keeps well in the fridge for up to two days, though the cabbage will soften a bit more as it sits. I actually like it better on day two when the flavors have really soaked in.

• Add a diced tart apple for a sweet crunch that plays beautifully with the vinegar.
• If you want more heat, stir in a pinch of red pepper flakes or a spoonful of horseradish.
• Leftovers make an excellent topping for sandwiches or wraps the next day.

Save

This coleslaw doesn't pretend to be delicate or fancy, it's bold and tangy and unapologetically hearty. Make it once, and it'll become the slaw you reach for when you want something with backbone.

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. The cabbage will soften slightly as it sits, but the flavors will develop beautifully. Add the parsley garnish just before serving for the freshest presentation.

→ What type of ham works best for this dish?

Smoked ham is ideal for its robust, smoky flavor. Double-smoked ham or smoked pork shoulder will add even more depth. Avoid honey-glazed or heavily seasoned hams, as they may overpower the tangy dressing. Look for quality deli-style smoked ham that shreds easily.

→ Can I substitute the caraway seeds?

While caraway seeds provide authentic German flavor, you can omit them if you're not a fan. Alternatively, try fennel seeds for a similar aromatic quality, or add a pinch of celery seed for a different but complementary flavor profile.

→ How do I keep the coleslaw from becoming watery?

Finely shred the cabbage rather than chopping it coarsely, and avoid salting it beforehand, which draws out moisture. If making ahead, store the dressing separately and toss just before serving. The dressing's vinegar base helps prevent excess water release from the vegetables.

→ What are good serving suggestions for this coleslaw?

This coleslaw pairs wonderfully with German dishes like schnitzel, bratwurst, or grilled sausages. It also complements roasted pork, serves as a topping for pulled pork sandwiches, or works as a standalone side at barbecues and potlucks. The smoky, tangy flavors balance rich, hearty mains perfectly.

→ Can I make this vegetarian?

Absolutely. Simply omit the smoked ham and consider adding smoked tofu, tempeh, or extra vegetables like bell peppers and celery for added crunch and substance. You can also add a drop of liquid smoke to the dressing to retain that characteristic smoky flavor.