German Cabbage Coleslaw With Ham

My neighbor Greta once brought this to a backyard gathering, and I watched people go back for thirds. The cabbage had this satisfying crunch, and the ham gave it a heartiness I'd never associated with coleslaw before. She shrugged when I asked for the recipe, said it was just what her mother made every Sunday. I've been making it ever since, and it's become my go-to when I need something that actually fills people up.

I made this for a potluck once and someone asked if I'd ordered it from a German deli. That made me laugh because I'd thrown it together in less than half an hour that morning. The caraway seeds were a last-minute addition, something I grabbed because the jar was sitting on the counter. Turns out that little detail is what made everyone ask for the recipe.

Ingredients

• Green cabbage: The backbone of the slaw, it stays crisp even after dressing and gives you that satisfying crunch with every bite.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness of the dressing.
• Large carrot: Grate it finely so it blends in naturally and adds a subtle sweetness without taking over.
• Red onion: Slice it thin, really thin, or it'll be too sharp and overpower the gentler flavors.
• Smoked ham: This is what makes the dish, so use good quality ham with real smokiness, not the deli stuff that tastes like water.
• Apple cider vinegar: Brings the tang that cuts through the richness and makes everything taste bright and alive.
• Dijon mustard: Gives the dressing body and a little bite that ties the whole thing together.
• Honey: Just enough sweetness to round out the vinegar without making it taste like dessert.
• Sunflower oil: A neutral base that lets the other flavors shine, though any light oil works fine.
• Caraway seeds: Optional, but they add that authentic German touch that makes people pause and wonder what that flavor is.
• Salt and pepper: Season generously, cabbage needs more than you think to really come alive.
• Fresh parsley: A handful of green at the end makes it look fresh and adds a little herbal brightness.

Instructions

Prep the vegetables:

Shred the cabbages as finely as you can manage, thin ribbons work best because they soak up the dressing without getting soggy. Grate the carrot and slice the onion so thin you can almost see through it.

Add the ham:

Toss the shredded ham into the bowl with the vegetables and mix it around so every forkful will have a bit of everything. Don't be shy with the ham, it's not just a garnish here.

Make the dressing:

Whisk the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust, it should be tangy but not puckering.

Dress the slaw:

Pour the dressing over the cabbage mixture and toss it thoroughly, using your hands if you need to, so every strand is coated. The cabbage will seem like a lot at first, but it wilts down slightly as it absorbs the dressing.

Let it rest:

Give it at least ten minutes to sit so the flavors marry and the cabbage softens just a touch. It's even better after an hour or the next day when everything has really melded together.

Garnish and serve:

Sprinkle the parsley over the top right before serving for a fresh pop of color and flavor. Serve it cold or at room temperature, whatever feels right.

Save

This slaw showed up at a picnic I hosted last summer, and it was one of the few dishes that disappeared completely. People kept coming back, saying it was lighter than mayo-based slaws but still felt like real food. One friend told me she ate it for lunch the next day straight from the container, and I took that as the highest compliment.

Choosing the Right Cabbage

You want cabbage that feels heavy for its size and has tight, crisp leaves. The outer leaves should be glossy, not wilted or browning at the edges. I usually go for a mix of green and red because the color contrast makes it look more interesting on the table, but all green works just fine if that's what you have. Don't use pre-shredded bags, they're often dry and lack the fresh snap you need here.

Adjusting the Dressing

The dressing is forgiving, so if you like it more tangy, add another splash of vinegar. If it feels too sharp, a little more honey or a spoonful of yogurt will mellow it out. I've swapped in whole grain mustard when I'm out of Dijon, and it works beautifully with a little extra texture. Taste as you go and trust your palate, this isn't a recipe that demands precision.

Serving and Storing

This slaw is perfect alongside grilled sausages, schnitzel, or even piled onto a sandwich for extra crunch. It holds up well in the fridge for up to three days, though the cabbage will soften a bit as it sits. I actually prefer it the next day when the flavors have had time to settle in and deepen.

• Bring it to room temperature before serving if it's been chilled, the flavors open up more.
• If it seems dry after sitting, a quick drizzle of oil and a toss will bring it back to life.
• Leftover slaw makes a great topping for tacos or grain bowls the next day.

Save

This coleslaw has become one of those recipes I don't even think about anymore, I just make it. It's reliable, people always enjoy it, and it reminds me that sometimes the best dishes are the ones that don't try too hard.

Recipe Questions

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw can be prepared up to 24 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly and the flavors will intensify as it sits. Give it a good toss before serving.

→ What can I substitute for smoked ham?

You can use smoked turkey, cooked bacon, or smoked pork shoulder. For a vegetarian version, omit the meat entirely or add smoked tofu for a similar smoky flavor profile.

→ How long does this coleslaw stay fresh?

When stored in an airtight container in the refrigerator, this coleslaw will stay fresh for up to 3 days. The texture is best within the first 48 hours, after which the cabbage may become softer.

→ Can I adjust the sweetness of the dressing?

Absolutely. Increase the honey to 2 tablespoons for a sweeter profile, or reduce it to 1 teaspoon for a more tangy, savory version. You can also substitute maple syrup or agave nectar for the honey.

→ What main dishes pair well with this coleslaw?

This German coleslaw is excellent alongside schnitzel, bratwurst, grilled sausages, roasted pork, or any hearty German or Central European dish. It also works wonderfully as a topping for pulled pork sandwiches.

→ Is the caraway seed essential?

While caraway seeds add authentic German flavor, they are optional. If you're not fond of their distinctive taste, you can omit them entirely without affecting the overall quality of the coleslaw.