German Cabbage Coleslaw With Ham (Printable)

Smoky cabbage slaw with shredded ham, carrots, and tangy German dressing. Perfect side for schnitzel or bratwurst.

# What You'll 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

# Steps:

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 Advice:

01 -
  • It holds up beautifully at room temperature, so you can make it ahead without worrying about wilting or sogginess.
  • The smokiness from the ham adds a depth you don't get in typical coleslaw, making it feel more like a meal than a side.
  • It comes together in twenty minutes with no cooking, which means less heat in the kitchen and more time outside.
02 -
  • Don't skip the resting time, the cabbage needs those minutes to soften slightly and soak up the dressing without turning mushy.
  • If your dressing tastes too sharp, add a little more honey or a spoonful of yogurt to mellow it out.
  • Slice the onion as thin as possible, thick rings can dominate and turn bitter if they sit too long.
03 -
  • Use a mandoline to shred the cabbage quickly and uniformly, it saves time and ensures even texture.
  • Let the dressed slaw sit at room temperature for ten minutes before refrigerating, it helps the flavors open up faster.
  • If serving at a party, keep the parsley separate and sprinkle it on just before setting it out so it doesn't wilt under the dressing.
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