German Cabbage Coleslaw With Ham (Printable)

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

# Components:

→ 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

# Method:

01 - In a large bowl, combine the green cabbage, red cabbage, carrot, and red onion. Add the shredded smoked ham and toss to distribute evenly.
02 - 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.
03 - Pour the dressing over the cabbage and ham mixture. Toss thoroughly to ensure everything is well coated.
04 - Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no cooking required, just knife skills and a good toss.
  • The dressing clings to every shred of cabbage, making this taste better the longer it sits, so you can actually make it ahead.
  • One bowl feeds four people generously and tastes incredible alongside grilled sausages or schnitzel without stealing the spotlight.
02 -
  • The coleslaw tastes even better the next day because the cabbage continues to soften and the flavors deepen—so don't stress if you make this ahead.
  • Caraway seeds aren't optional if you want it to taste authentically German; I once left them out thinking they were just a garnish, and the whole dish tasted like a regular vinegar slaw instead of something special.
03 -
  • Use a sharp chef's knife and shred your cabbage as finely as you can manage—thick pieces will stay crunchy in an unpleasant way while paper-thin pieces will soften into something tender and elegant.
  • Taste the dressing before you add it to the vegetables and adjust the balance of vinegar, mustard, and honey to your preference because this is your chance to get it exactly right without guessing.
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