German Cabbage Coleslaw With Ham

My neighbor Greta used to make this every Sunday after church, her kitchen smelling of vinegar and caraway by noon. She'd shred the cabbage with a knife so sharp it never bruised a single leaf, and the ham always came from the same butcher two blocks over. I watched her toss it all together one afternoon, and when I tasted it, I finally understood why her family never left the table with leftovers. It wasn't just coleslaw, it was texture and smoke and tang all living together in one bowl.

I brought this to a backyard barbecue once, set it down next to the usual mayo-based slaws, and it disappeared first. Someone asked if it was a German thing, and I said yes, but really it was just cabbage that had been given a chance to shine. The caraway seeds were optional, but I used them anyway because they made the whole bowl smell like a bakery in Bavaria. By the end of the night, three people had asked for the recipe, and I realized I'd been holding onto something worth sharing.

Ingredients

• Green cabbage: The backbone of the slaw, shredded thin so it stays crisp and drinks up the dressing without wilting.
• Red cabbage: Adds color and a slightly earthy sweetness that balances the vinegar beautifully.
• Carrot: Grated fine, it brings a natural sweetness and a pop of orange that makes the bowl look alive.
• Red onion: Slice it as thin as you can, the sharpness mellows once it sits in the dressing and turns almost sweet.
• Smoked ham: This is what makes it hearty, look for ham with a deep smoke flavor, the kind that smells like a deli counter.
• Apple cider vinegar: Bright and tangy, it cuts through the richness of the ham and wakes up every bite.
• Dijon mustard: Adds a quiet heat and helps the dressing cling to every shred of cabbage.
• Honey: Just enough to round out the vinegar without making it sweet, think balance, not dessert.
• Sunflower oil: Neutral and light, it lets the other flavors lead without adding heaviness.
• Caraway seeds: Optional but traditional, they bring a warm, slightly licorice note that feels unmistakably German.
• Fresh parsley: A handful of green at the end makes it look fresh and tastes like a small garden in every forkful.

Instructions

Prep the vegetables:

Shred the green and red cabbage as thin as you can manage, then grate the carrot and slice the onion into delicate half-moons. You want everything uniform so each bite has a little bit of everything.

Add the ham:

Toss the shredded smoked ham into the bowl with the vegetables, using your hands to distribute it evenly through the mix. It should look like confetti, not clumps.

Make the dressing:

In a small bowl, whisk together the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper until it's smooth and slightly thickened. Taste it, it should be tangy with a hint of sweetness and a whisper of spice.

Dress the slaw:

Pour the dressing over the cabbage and ham, then toss everything together with tongs or clean hands until every strand is coated. Don't be shy, really work it in.

Let it rest:

Let the bowl sit for at least 10 minutes so the cabbage softens just a touch 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, grassy note that makes the whole thing feel complete.

Save

The first time I made this for my family, my uncle said it reminded him of a trip to Munich he took in his twenties. He told the whole story while eating two helpings, and I realized the recipe had become a bridge to a memory he hadn't thought about in years. That's when I stopped thinking of it as just a side dish.

Choosing Your Ham

The ham you choose will shape the whole slaw, so don't grab the first package you see. Look for something labeled smoked or double-smoked, with a dark edge and a smell that reminds you of a smokehouse. If you can find smoked pork shoulder or even leftover ham from a holiday, shred it by hand and use that. The texture will be better, and the flavor will go deeper than anything pre-sliced.

Making It Ahead

This slaw actually gets better after a few hours in the fridge, the cabbage softens just enough without losing its snap. I've made it the night before a gathering and pulled it out cold, and it was perfect. Just hold off on adding the parsley until right before you serve, so it stays green and doesn't wilt into the dressing.

Serving Suggestions

This pairs beautifully with anything grilled, especially bratwurst, schnitzel, or even a simple roasted chicken. I've also served it alongside rye bread and mustard as part of a cold lunch spread, and it held its own. It's sturdy enough to sit on a buffet table for hours without looking sad, which makes it a quiet hero at any gathering.

• Add a diced Granny Smith apple for a tart crunch that plays well with the smokiness.
• If you want it creamier, stir in a few tablespoons of plain yogurt or sour cream along with the dressing.
• Caraway seeds are traditional, but if you're not a fan, leave them out, the slaw will still taste bright and full.

Save

This slaw has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it finds a spot in your rotation, too, right next to the dishes that make people ask for seconds.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.

→ What can I use instead of smoked ham?

You can substitute with smoked turkey, cooked bacon, or smoked pork shoulder. For a vegetarian version, omit the meat and add smoked paprika to the dressing for depth.

→ Are caraway seeds necessary?

While optional, caraway seeds add authentic German flavor. If you don't have them, you can use a pinch of celery seed or simply omit them without compromising the dish.

→ How do I keep the cabbage crispy?

Shred the cabbage finely and don't overdress it. If making ahead, add the dressing 30 minutes before serving to maintain maximum crunch.

→ Can I reduce the oil in the dressing?

Yes, you can replace half the oil with plain Greek yogurt or sour cream for a lighter, creamier dressing while maintaining richness.

→ What dishes pair well with this coleslaw?

This coleslaw is excellent alongside schnitzel, bratwurst, grilled sausages, roasted pork, or as part of a German-themed barbecue spread.