German Cabbage Coleslaw With Ham (Printable)

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

# What You 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 Make It:

01 - In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly throughout the vegetable mixture.
03 - In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds if using, salt, and black pepper until well blended and emulsified.
04 - Pour the dressing over the cabbage and ham mixture and toss thoroughly to ensure all ingredients are well coated.
05 - Allow the coleslaw to sit for at least 10 minutes before serving to permit flavors to meld and develop.
06 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The smoked ham adds a heartiness that turns ordinary coleslaw into something you actually crave.
  • It comes together in twenty minutes with no cooking, so you can make it while everything else is on the grill.
  • The dressing gets better as it sits, which means leftovers taste even more vibrant the next day.
02 -
  • If you dress the slaw too far in advance, the cabbage will release water and dilute the dressing, so aim for no more than an hour before serving.
  • Shredding the cabbage as thin as possible is the secret to a tender slaw that doesn't feel like a chore to eat.
03 -
  • Use a mandoline to shred the cabbage paper-thin for the most professional texture.
  • Toast the caraway seeds in a dry pan for 30 seconds before adding them to the dressing, it wakes up their flavor in a way that makes a difference.
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