Save My uncle used to make this coleslaw every summer when we'd visit his small farm outside Munich, and I'd watch him shred cabbage with this meditative focus while telling stories about his neighbors. The thing that stuck with me wasn't just the recipe itself, but how he'd taste it, squint, add a pinch more caraway, and suddenly the whole bowl would sing. Years later, standing in my own kitchen with a bag of smoked ham and half a head of cabbage, that memory came rushing back—and I realized he'd given me something way more valuable than just a formula.
I made this for a potluck once where everyone brought predictable casseroles, and this coleslaw somehow became the thing people kept going back to, loading it onto their plates next to the sausages. One neighbor actually asked for the recipe mid-bite, which never happens—people usually just nod politely and move on. That moment taught me that simple, honest food made with intention beats complicated fussiness every single time.
Ingredients
- Green cabbage: The foundation of this coleslaw, and 4 cups gives you that crisp, clean base that won't get soggy even after sitting in the dressing for a while.
- Red cabbage: Just a cup adds visual pop and a slightly earthier note that plays beautifully against the brightness of the vinegar.
- Carrot: Grate it fresh rather than using pre-shredded, because the texture matters and fresh tastes noticeably sweeter.
- Red onion: Thin slices give you little bursts of sharpness throughout; don't skip this or the dish loses its edge.
- Smoked ham: Use good quality ham with actual smoke flavor, not the pre-packaged lunch meat kind, because that smokiness is what makes this dish feel German and not just like ordinary coleslaw.
- Apple cider vinegar: The backbone of the dressing, giving you that authentic tangy bite without being harsh.
- Dijon mustard: Two tablespoons might seem like a lot, but it adds depth and acts as a gentle emulsifier in the dressing.
- Honey: This balances the vinegar's sharpness and mellows everything into harmony.
- Sunflower oil: Any neutral oil works, but sunflower feels right for this German version.
- Caraway seeds: Optional in name only—use them if you want authentic flavor, skip them if you find them too strong or medicinal.
- Fresh parsley: The final garnish that makes this look intentional rather than thrown together.
Instructions
- Prepare Your Vegetables:
- Shred the green and red cabbage on a box grater or mandoline, letting it fall into a large bowl as you work. The finer you cut everything, the better it absorbs the dressing and the more elegant it looks on the plate.
- Add the Crunch:
- Grate the carrot directly over the cabbage and slice the red onion thin enough that you can almost see light through it. This is where the texture variety happens, so don't rush it.
- Introduce the Ham:
- Shred your smoked ham into bite-sized pieces and scatter it through the vegetables, tossing gently so it distributes evenly and doesn't clump in one corner. This ensures every forkful has that smoky, salty element.
- Build the Dressing:
- In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey until they're smooth and combined. Then slowly drizzle in the oil while whisking, which helps emulsify everything so it clings to the vegetables instead of pooling at the bottom.
- Add the Aromatics:
- Stir in the caraway seeds if you're using them, then taste and season with salt and pepper to your preference. Remember that the ham is already salty, so go easy at first and adjust after the coleslaw sits.
- Bring It All Together:
- Pour the dressing over the vegetables and ham, then toss everything thoroughly with your hands or salad spoons, making sure every strand of cabbage gets coated. Don't be shy here; this is where the magic happens.
- Let It Rest:
- Give it at least 10 minutes before serving so the vegetables soften slightly and the flavors start talking to each other. This is the moment when it transforms from ingredients into an actual dish.
- Finish and Serve:
- Just before plating, scatter the fresh parsley over the top for color and a hint of freshness that cuts through the richness. Serve it cold or at room temperature alongside grilled sausages or schnitzel.
Save There was an afternoon when my teenage daughter came home stressed about a school project and found me making this coleslaw, and she just sat at the counter watching the colors mix together while we talked about nothing important. By the time we finished, she seemed lighter somehow, like the simple act of being in the kitchen together had unknotted something. Food does that sometimes—it becomes less about eating and more about showing up for the people you care about.
The Smoke Factor
The smoked ham is what separates this coleslaw from every other cabbage salad you've ever had, and that smoke flavor is worth hunting for. I learned this the hard way by trying to make it with regular deli ham once, and it was boring and forgettable—flat in a way that no amount of dressing could fix. Look for ham that's actually smoked over wood or at least labeled as having real smoke flavor; it makes all the difference between a side dish and something people remember.
Variations Worth Trying
My uncle would sometimes add a grated apple to his version in the fall, and it added a subtle sweetness that made the whole thing taste almost dessert-like in the best way. You could also swap half the oil for plain yogurt to make it lighter and tangier, which is delicious if you're eating it with something rich like schnitzel. The beauty of this recipe is that it's flexible enough to bend to your preferences without losing its essential German character.
Serving and Storage Wisdom
This coleslaw is best served cold or at room temperature, which makes it perfect for meal prep or bringing to gatherings since you can make it a few hours ahead. It actually improves slightly as it sits, with the flavors deepening and blending together, though it's best eaten within a day or two before the cabbage gets too soft. Keep it in a covered container in the fridge and just give it a gentle toss before serving in case any liquid has pooled at the bottom.
- If you find it too tangy the next day, add a touch more honey to balance it back out.
- Leftover coleslaw makes a fantastic breakfast side next to eggs or a snack with some good bread and cheese.
- Don't dress it more than a few hours before serving if you prefer it crisp rather than soft.
Save This is the kind of recipe that teaches you something about cooking with intention and respecting tradition while still making it your own. Serve it proudly alongside whatever grilled meat you're making, and watch how people's faces light up when they taste something that feels both familiar and special.
Kitchen Guide
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw actually improves when made ahead. Prepare it up to 24 hours in advance and refrigerate. The flavors will meld together beautifully, though the cabbage may soften slightly over time.
- → What can I substitute for smoked ham?
You can use smoked turkey, shredded rotisserie chicken, or cooked bacon. For a vegetarian version, omit the meat entirely and add toasted sunflower seeds or chopped walnuts for texture.
- → Is the caraway seeds necessary?
Caraway seeds add authentic German flavor but are optional. If you're not a fan of their distinctive taste, you can omit them or substitute with fennel seeds for a milder anise-like flavor.
- → How do I prevent the coleslaw from becoming watery?
Shred the cabbage finely and avoid overdressing. If making ahead, store the dressing separately and toss just before serving. You can also lightly salt the cabbage, let it sit for 10 minutes, then squeeze out excess moisture before adding other ingredients.
- → What dishes pair well with this coleslaw?
This hearty slaw complements German dishes like schnitzel, bratwurst, and grilled sausages. It also works beautifully alongside pork chops, roasted chicken, or as a topping for pulled pork sandwiches.
- → Can I make this dairy-free and lighter?
This coleslaw is naturally dairy-free. For a lighter version, replace half the oil with unsweetened plant-based yogurt or reduce the oil to 3 tablespoons and add a splash more vinegar for tanginess.