German Cabbage Coleslaw With Ham

My neighbor Klaus brought this to a backyard grill one sticky July evening, and I watched everyone go back for seconds before the sausages were even done. The cabbage had this snap to it, the dressing clung without drowning, and the ham gave it a smoky backbone that made it feel like more than a side dish. I asked for the recipe on the spot, scribbling it on a napkin while he laughed and said his grandmother would be proud. Now it shows up at my table whenever I need something bright, filling, and a little different.

I made this for a picnic last spring and forgot to pack forks. People ate it straight from the bowl with their hands, laughing and not caring one bit. The cabbage stayed crisp even after sitting in the sun, and the vinegar kept everything tasting fresh. It became the thing people asked me to bring again, which is exactly the kind of recipe I want in my back pocket.

Ingredients

• Green cabbage: The base of the slaw, shredded thin so it stays crunchy and soaks up the dressing without turning soggy.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness of the dressing.
• Carrot: Grated fine for texture and a hint of natural sweetness that plays nicely with the vinegar.
• Red onion: Sliced thin to give a sharp bite that mellows as it sits in the dressing.
• Smoked ham: Shredded into strips, it brings a smoky, savory depth that makes this coleslaw feel like a main event.
• Apple cider vinegar: The backbone of the dressing, bright and tangy without being harsh.
• Dijon mustard: Adds a creamy sharpness and helps the dressing cling to every shred of cabbage.
• Honey: Just enough to soften the vinegar and round out the flavors without making it sweet.
• Sunflower oil: A neutral oil that keeps the dressing smooth and light.
• Caraway seeds: Optional, but they give it that authentic German flavor that tastes like a beer garden in a bowl.
• Fresh parsley: Chopped and sprinkled on top for a fresh, herby finish that brightens the whole dish.

Instructions

Mix the vegetables:

In a large bowl, toss together the green cabbage, red cabbage, carrot, and red onion until everything is evenly distributed. The colors alone will make you hungry.

Add the ham:

Scatter the shredded smoked ham over the vegetables and toss gently so it gets into every corner of the bowl. You want a little ham in every bite.

Make the dressing:

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper until it emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or honey if needed.

Dress the slaw:

Pour the dressing over the cabbage and ham, then toss everything thoroughly with your hands or tongs until every strand is coated. The dressing should cling but not pool at the bottom.

Let it rest:

Let the coleslaw sit for at least 10 minutes so the flavors can marry and the cabbage can soften just a touch. This step makes all the difference.

Garnish and serve:

Sprinkle the chopped parsley over the top right before serving. It adds a fresh pop that makes the whole bowl look and taste even better.

Save

I served this alongside bratwurst at a family cookout, and my uncle, who never compliments anything, asked if there was more. That quiet nod of approval meant more than any recipe review ever could. It became the dish that bridges the gap between old-school comfort and something you actually crave.

Customizing the Flavor

If you want extra smokiness, swap in double-smoked ham or even smoked pork shoulder shredded into thin strips. A diced apple thrown in adds a sweet-tart crunch that cuts through the richness and makes every bite more interesting. For a lighter dressing, replace half the oil with plain yogurt, it still clings beautifully but feels a little fresher.

Serving Suggestions

This coleslaw is perfect alongside schnitzel, grilled sausages, or even piled on top of a crusty roll with mustard. I have also served it with roasted chicken and it held its own on the plate. It works as a side, a topping, or straight from the bowl with a fork when no one is looking.

Storage and Make-Ahead Tips

This slaw gets better as it sits, so making it a few hours ahead or even the night before is a smart move. The cabbage stays crisp in the fridge for up to two days, and the flavors deepen beautifully. Just give it a quick toss before serving and add the parsley at the last minute so it stays bright.

• Store in an airtight container in the fridge for up to 2 days.
• Add the parsley garnish right before serving to keep it fresh and green.
• If the dressing pools at the bottom after sitting, just toss it again to redistribute.

Save

This coleslaw has earned its spot at my table, not because it is fancy, but because it delivers every single time. Make it once, and it will become your go-to whenever you need something fresh, hearty, and a little unexpected.

Recipe FAQ

→ 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. The flavors will continue to develop, though the cabbage may soften slightly over time.

→ What can I use instead of smoked ham?

You can substitute with smoked turkey, smoked pork shoulder, or crispy bacon bits. For a vegetarian version, omit the meat and add toasted sunflower seeds for texture.

→ Is caraway seed necessary for this dish?

Caraway seeds add authentic German flavor, but they're optional. If you're not a fan of their distinct taste, simply omit them or replace with a pinch of celery seed.

→ How do I prevent the coleslaw from becoming watery?

Make sure to shred the cabbage finely and avoid adding the dressing too far in advance. If it does become watery, drain excess liquid before serving and adjust seasoning as needed.

→ What dishes pair well with this coleslaw?

This coleslaw is excellent alongside German classics like bratwurst, schnitzel, and grilled sausages. It also complements roasted pork, barbecue, and hearty sandwiches beautifully.

→ Can I adjust the sweetness of the dressing?

Absolutely. Add more honey for a sweeter profile or reduce it for a tangier finish. You can also use maple syrup or agave nectar as alternatives to honey.