Save My neighbor Klaus brought this to a summer barbecue, and I watched everyone go back for seconds before the sausages were even done. The smoky ham mixed with the vinegar tang cut through the heat of the afternoon in a way that made sense only after tasting it. He shrugged when I asked for the recipe, said his grandmother made it every Sunday. I scribbled notes on a napkin, went home, and made it that same week. It's been in my rotation ever since.
I brought this to a potluck once, and someone asked if I'd bought it from a deli because it tasted too good to be homemade. That was the kind of compliment that stuck. The crunch of the cabbage against the tender, salty ham made it disappear faster than I expected. I started doubling the recipe after that, just to make sure there'd be enough to bring some home.
Ingredients
- Green cabbage: The backbone of the slaw, it stays crisp and doesn't get soggy even after sitting in dressing for hours.
- Red cabbage: Adds color and a slightly earthier flavor that balances the sharpness of the vinegar.
- Carrot: Grated fine, it brings a touch of sweetness and a pop of orange that makes the bowl look alive.
- Red onion: Slice it thin so it adds bite without overpowering the other flavors.
- Smoked ham: This is where the magic happens, the smokiness seeps into every bite and makes the slaw feel hearty.
- Apple cider vinegar: Sharper than white vinegar, it has a fruity undertone that plays well with the mustard.
- Dijon mustard: Gives the dressing body and a gentle heat that wakes everything up.
- Honey: Just enough to round out the acidity without making it sweet.
- Sunflower oil: Neutral and smooth, it lets the other flavors shine without competing.
- Caraway seeds: Optional, but they bring an authentic German touch that makes the dish feel traditional.
- Fresh parsley: A handful at the end adds brightness and a hint of green that finishes it off perfectly.
Instructions
- Prep the vegetables:
- Shred the cabbages as thin as you can manage, the finer they are, the better they absorb the dressing. Grate the carrot and slice the onion into delicate rings so they blend in without crunching too hard.
- Add the ham:
- Toss the shredded smoked ham into the bowl with the vegetables and mix it through with your hands. This way, every forkful has a bit of everything.
- Make the dressing:
- Whisk the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper in a small bowl until it emulsifies into something smooth and glossy. Taste it and adjust the honey or vinegar based on how sharp or sweet you like things.
- Dress the slaw:
- Pour the dressing over the cabbage mixture and toss it well, making sure nothing sits dry at the bottom. Use tongs or your hands to work it through evenly.
- Let it rest:
- Give it at least ten minutes to sit so the cabbage softens just a little and the flavors start to marry. If you can wait longer, even better.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before serving. It adds a fresh note that contrasts nicely with the smoky, tangy base.
Save One evening, I served this alongside bratwurst at a small backyard gathering, and my friend's kids, who usually avoid anything green, kept sneaking bites off their parents' plates. Watching them go back for more made me realize this wasn't just a side dish anymore. It had become the kind of recipe that brought people to the table without any convincing.
Choosing Your Ham
The smokier the ham, the more character your slaw will have. I've used double-smoked varieties and even leftover smoked pork shoulder with great results. If you can only find regular deli ham, a pinch of smoked paprika in the dressing can fill in some of that missing depth. Just make sure whatever you use is shredded, not cubed, so it distributes evenly and clings to the cabbage.
Making It Ahead
This slaw actually improves after a few hours in the fridge, the flavors deepen and the cabbage gets more tender without losing its crunch. I've made it the night before a picnic and it held up perfectly, no wilting, no separation. Just give it a quick toss before serving and add the parsley at the last minute so it stays bright and fresh.
Variations and Tweaks
You can easily shift the flavor profile depending on what you have on hand or who you're feeding. A diced apple brings sweetness and extra crunch, especially Granny Smith for tartness. Swapping half the oil for plain yogurt lightens the dressing and adds a creamy tang that some people prefer. If caraway isn't your thing, try celery seed or leave it out entirely, the slaw still tastes fantastic.
- Add thinly sliced fennel for a subtle licorice note that pairs well with the ham.
- Toss in a handful of toasted sunflower seeds for extra texture and nuttiness.
- For a spicier kick, stir in a teaspoon of horseradish or a dash of hot sauce into the dressing.
Save This coleslaw has a way of turning a simple meal into something memorable without any fuss. Make it once, and you'll understand why it keeps showing up at my table, whether it's a Tuesday night or a weekend with friends.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, you can prepare this up to 24 hours in advance. The cabbage will soften slightly as it sits in the dressing, which many people prefer. Store covered in the refrigerator.
- → What can I substitute for smoked ham?
You can use smoked turkey, cooked bacon, or smoked pork shoulder. For a vegetarian version, try smoked tofu or omit the meat and add extra vegetables like bell peppers.
- → Are caraway seeds necessary?
Caraway seeds are optional but add authentic German flavor. If you don't enjoy their taste, simply leave them out or substitute with a pinch of celery seeds.
- → How do I keep the coleslaw from getting watery?
Ensure cabbage is well-drained after shredding. You can also salt the cabbage lightly, let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.
- → What dishes pair well with this coleslaw?
This pairs excellently with German dishes like schnitzel, bratwurst, and grilled sausages. It also complements roasted pork, chicken, or as part of a picnic spread.
- → Can I use a different type of vinegar?
Apple cider vinegar provides the best flavor, but white wine vinegar or rice vinegar can work as substitutes. Avoid balsamic vinegar as it will darken the color.