German Cabbage Coleslaw With Ham (Printable)

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

# Ingredient List:

→ 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 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:

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 holds up for hours without going soggy, making it perfect for potlucks or picnics.
  • The smoked ham adds a depth you don't get from typical coleslaw, turning it into something hearty enough to crave on its own.
  • Everything comes together in one bowl with no cooking required, so you can make it while something else is on the stove.
02 -
  • If you shred the cabbage too thick, it won't absorb the dressing properly and you'll end up with dry bites and a puddle at the bottom.
  • Letting it sit for at least 10 minutes is not optional, the cabbage needs time to soften and the flavors need time to settle into each other.
03 -
  • Use a mandoline or the slicing blade on a food processor to get the cabbage paper-thin, it makes a huge difference in texture.
  • Taste the dressing before you pour it, if it's too sharp, add a touch more honey, if it's too sweet, add a splash more vinegar.
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