Save My neighbor Helga brought this to a block party one June, tucked beside potato salad and grilled bratwurst. The smoky ham and the sharp vinegar cut through the summer heat in a way that made me go back three times. She laughed and scribbled the recipe on a napkin, telling me her mother never measured a thing. I've been making it ever since, and it always tastes like that afternoon.
I made this for a potluck once and forgot to add the caraway seeds. A German friend tasted it and said it was good, but something was missing. The next time I included them, and she nodded with approval. Those tiny seeds carry a warmth that ties the whole dish together. Now I never skip them.
Ingredients
- Green cabbage: The backbone of the slaw, it should be shredded as thin as you can manage for the best texture and crunch.
- Red cabbage: Adds color and a slightly earthier flavor that balances the brightness of the dressing.
- Carrot: Grate it fresh for sweetness and a pop of orange that makes the bowl look alive.
- Red onion: Slice it thin so it adds sharpness without overpowering the other flavors.
- Smoked ham: Use a good quality smoked ham and shred it by hand for irregular pieces that catch the dressing.
- Apple cider vinegar: The tangy base of the dressing, it brightens everything and cuts through the richness of the ham.
- Dijon mustard: Gives the dressing body and a gentle heat that feels grown up.
- Honey: Just enough to round out the vinegar without making it sweet.
- Sunflower oil: A neutral oil that lets the other flavors shine and keeps the dressing light.
- Caraway seeds: Optional but essential if you want that authentic German flavor, they add a subtle licorice note.
- Parsley: Fresh and green, it wakes up the whole dish right before you serve it.
Instructions
- Prep the vegetables:
- In a large bowl, combine the green cabbage, red cabbage, carrot, and red onion. Toss them gently so the colors mix and everything looks inviting.
- Add the ham:
- Scatter the shredded smoked ham over the vegetables and toss again to distribute it evenly throughout the bowl.
- Make the dressing:
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper until the mixture is smooth and emulsified. Taste it and adjust the seasoning if needed.
- Dress the slaw:
- Pour the dressing over the cabbage and ham mixture, then toss thoroughly with your hands or tongs to coat every shred. Make sure nothing is left dry at the bottom.
- Let it rest:
- Let the coleslaw sit for at least 10 minutes before serving so the cabbage softens slightly and the flavors meld together. This step makes all the difference.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before you bring it to the table. It adds a fresh green note that makes the whole dish feel complete.
Save One evening I served this alongside grilled sausages and my father-in-law, who grew up in Bavaria, paused mid-bite and said it reminded him of his grandmother's table. That moment made me realize how a simple bowl of cabbage can carry memory and place. It's more than a side dish when it does that.
Customizing the Flavor
You can add a diced apple for a sweet-tart crunch that plays beautifully against the smoky ham. I've also swapped in double-smoked ham when I want even more depth, and it never disappoints. If you prefer a lighter dressing, replace half the oil with plain yogurt and it becomes creamy without losing its tang.
Serving Suggestions
This coleslaw shines next to anything grilled, especially bratwurst, schnitzel, or pork chops. I've also tucked it into sandwiches and served it on the side of roasted chicken. It's versatile enough to travel to picnics and sturdy enough to hold up on a buffet table.
Storage and Leftovers
Store any leftover slaw in an airtight container in the fridge for up to two days. The flavors deepen overnight, though the cabbage will soften a bit. If it releases liquid, just drain it off before serving again.
- Give it a quick toss before serving to redistribute the dressing.
- Add a handful of fresh parsley to brighten it up if it looks tired.
- Don't freeze this slaw, the texture won't survive the thaw.
Save This coleslaw has a way of disappearing fast, so don't be surprised if the bowl comes back empty. It's the kind of dish that makes people ask for the recipe, and I always share it with the same joy Helga showed me.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw tastes even better when made a few hours ahead. The flavors meld together as it sits. Store covered in the refrigerator for up to 2 days, though the cabbage may soften slightly over time.
- → What can I use instead of smoked ham?
Try smoked turkey, crispy bacon pieces, or smoked pork shoulder for similar smoky flavor. For a vegetarian version, omit the meat entirely or add smoked tofu.
- → Is caraway seed essential for this dish?
While optional, caraway seeds provide authentic German flavor. If you don't enjoy their distinctive taste, simply omit them. The coleslaw will still be delicious with the tangy dressing.
- → How do I keep the cabbage crispy?
Shred the cabbage finely and don't dress it too far in advance. Add the dressing just 10-30 minutes before serving for the best texture. Excess moisture can make it soggy over time.
- → What dishes pair well with this coleslaw?
This pairs beautifully with German classics like schnitzel, bratwurst, and grilled sausages. It also complements roasted pork, potato dishes, and hearty sandwiches.
- → Can I adjust the dressing sweetness?
Absolutely. Reduce the honey for a more tangy version, or add an extra tablespoon for sweeter taste. Balance it with additional vinegar if needed to maintain the right acidity.