German Cabbage Coleslaw With Ham (Printable)

Smoky, tangy coleslaw with cabbage, carrots, and ham in a classic German dressing. Ready in 20 minutes.

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

# Expert Tips:

01 -
  • It's substantial enough to be a light meal on its own, not just a forgettable side.
  • The smokiness from the ham turns ordinary cabbage into something you actually crave.
  • You can make it ahead and it only gets better as it sits in the fridge.
  • The tangy dressing wakes up your palate without being too sharp or heavy.
02 -
  • If you dress it too early and let it sit for hours, the cabbage can get limp, so add the dressing closer to serving time if you want maximum crunch.
  • Caraway seeds are polarizing, some people love them and some think they taste like rye bread, so know your audience or leave them out.
  • The ham should be the smoky kind, not honey-glazed or sweet, or the whole flavor profile shifts in the wrong direction.
03 -
  • Use a mandoline to shred the cabbage uniformly, it makes a huge difference in texture and presentation.
  • If you want a creamier version without mayo, stir in a few tablespoons of sour cream or Greek yogurt after dressing.
  • Toast the caraway seeds in a dry pan for thirty seconds before adding them to the dressing, it releases their oils and deepens the flavor.
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