German Cabbage Coleslaw With Ham (Printable)

Smoky, tangy coleslaw with cabbage, carrots, and smoked ham in a classic German-style dressing. Ready in 20 minutes.

# 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 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 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.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld and develop.
06 - Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • It holds up beautifully for hours without going soggy, making it perfect for picnics or potlucks.
  • The smokiness from the ham gives it depth that turns a simple slaw into something memorable.
  • It comes together in twenty minutes with no cooking required, just chopping and tossing.
02 -
  • Don't skip the resting time, the cabbage needs those minutes to absorb the dressing and soften without losing its crunch.
  • If you add the dressing too early and let it sit for hours, the cabbage will weep and dilute the flavor, so dress it closer to serving time.
03 -
  • Slice the cabbage as thin as you can manage, it makes the texture lighter and helps the dressing coat every strand.
  • Taste the dressing before you pour it, everyone's vinegar is a little different, and you might need a touch more honey or mustard to get it just right.
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