German Cabbage Coleslaw With Ham

My neighbor handed me a bowl of this over the fence one Saturday afternoon, insisting I try her grandmother's coleslaw before heading to a cookout. One bite and I forgot all about the bland, mayo-heavy slaws I'd grown up with. The vinegar had bite, the caraway whispered something earthy and unfamiliar, and the ham gave it enough substance that I kept sneaking forkfuls straight from the container. I never made it to that cookout with an empty stomach again.

I brought this to a summer barbecue once where my friend was serving bratwurst and pretzels. People kept circling back to the bowl, surprised that coleslaw could taste this bright and smoky at the same time. By the end of the night, three people had texted asking for the recipe. One of them admitted she'd never liked coleslaw before that day, which felt like a small victory worth celebrating.

Ingredients

• Green cabbage: The backbone of the slaw, it stays crisp and sturdy even after dressing, so shred it as thin as you can manage for the best texture.
• Red cabbage: Adds a pop of color and a slightly peppery note that balances the sweetness in the dressing.
• Carrot: Grate it fresh for a hint of natural sweetness and a satisfying crunch that doesn't compete with the cabbage.
• Red onion: Slice it paper-thin to avoid any harsh bite, the vinegar in the dressing mellows it beautifully.
• Smoked ham: This is where the magic happens, use a good quality smoked variety and shred it by hand for irregular, flavorful pieces.
• Apple cider vinegar: Brings the tangy backbone that makes this dressing sing without being overpowering.
• Dijon mustard: Adds depth and a slight sharpness that ties the vinegar and oil together into a cohesive emulsion.
• Honey: Just enough to soften the acidity and round out the flavors without turning the slaw sweet.
• Sunflower oil: A neutral base that lets the other ingredients shine, though any mild oil works in a pinch.
• Caraway seeds: Optional but highly recommended, they give an authentic German touch that feels both warm and slightly mysterious.
• Fresh parsley: A handful of green at the end brightens everything up and makes the bowl look as lively as it tastes.

Instructions

Prep the vegetables:

Shred the green and red cabbage as finely as you can, grate the carrot on the large holes of a box grater, and slice the red onion into the thinnest rings possible. Toss them all together in a large bowl so the colors mix and look inviting.

Add the ham:

Tear or shred the smoked ham into bite-sized pieces and scatter them throughout the cabbage mixture. Give everything a gentle toss so the ham is evenly distributed and you get a little in every forkful.

Make the dressing:

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, oil, caraway seeds if using, and a good pinch of salt and pepper. Keep whisking until it emulsifies into a smooth, glossy dressing that clings to the back of a spoon.

Dress the slaw:

Pour the dressing over the cabbage and ham, then toss everything thoroughly with your hands or tongs until every shred is lightly coated. Don't be shy, this slaw can handle a good mix.

Let it rest:

Set the bowl aside for at least 10 minutes to let the cabbage soften slightly and the flavors meld together. If you have more time, even 30 minutes in the fridge makes it even better.

Finish and serve:

Right before serving, sprinkle the chopped parsley over the top and give it one last gentle toss. Serve it cold or at room temperature alongside anything grilled or hearty.

Save

I served this alongside grilled sausages at a small backyard gathering last fall, and my uncle, who usually skips vegetables entirely, went back for seconds. He said it reminded him of something his mother used to make, though he couldn't quite place it. Watching him smile into that bowl made me realize how food can unlock memories you didn't even know you were carrying.

Making It Your Own

If you want a little sweetness to balance the tang, dice up a crisp apple and fold it in just before serving. I've also swapped the ham for leftover rotisserie chicken when I needed something a bit lighter, and it worked surprisingly well. Some people love adding a handful of toasted sunflower seeds for extra crunch, and I can't argue with that logic at all.

Storing and Serving

This slaw keeps beautifully in the fridge for up to three days, though it does get a bit softer as it sits. I actually prefer it the next day when the flavors have really had time to settle in together. Just give it a quick toss before serving and add a touch more parsley if it looks tired, and you're back in business.

Pairing Suggestions

This coleslaw was born to sit next to anything smoky or grilled. Think bratwurst, schnitzel, grilled pork chops, or even a simple roasted chicken. It also works as a sturdy topping for pulled pork sandwiches if you're feeling adventurous.

• Serve it with warm soft pretzels and mustard for a full German-inspired spread.
• Pack it in a container for picnics since it travels well and doesn't need to stay ice cold.
• Pair it with a crisp lager or a dry Riesling to keep the meal light and refreshing.

Save

This is the kind of dish that surprises people in the best way, simple ingredients doing something quietly wonderful together. Make it once and I bet it earns a regular spot at your table.

Recipe Q&A

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store it covered in the refrigerator. The flavors will develop further as it sits, though the cabbage may soften slightly over time.

→ What can I substitute for smoked ham?

You can use smoked turkey, smoked chicken, or crispy bacon bits. For a vegetarian version, omit the meat and add smoked paprika to the dressing for a smoky flavor.

→ How do I prevent the coleslaw from becoming watery?

Ensure the cabbage is well-drained after shredding. You can also salt the cabbage lightly and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.

→ Are caraway seeds necessary?

While optional, caraway seeds add an authentic German flavor profile. If you don't have them, you can substitute with celery seeds or simply omit them without significantly affecting the dish.

→ What dishes pair well with this coleslaw?

This coleslaw is excellent with German classics like schnitzel, bratwurst, sausages, pork chops, or grilled meats. It also works wonderfully in sandwiches or as part of a picnic spread.

→ Can I adjust the sweetness level?

Absolutely. Increase the honey for a sweeter slaw or reduce it for a more tangy version. You can also add a diced apple for natural sweetness and extra crunch.