German Cabbage Coleslaw With Ham (Printer View)

Smoky cabbage slaw with ham, carrots, and tangy German dressing. A hearty twist on classic coleslaw in 20 minutes.

# Components:

→ 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

# Method:

01 - In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the bowl and toss to distribute evenly throughout the vegetable mixture.
03 - In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds if using, salt, and black pepper until well blended and emulsified.
04 - Pour the prepared dressing over the cabbage and ham mixture. Toss thoroughly to ensure all components are well coated with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld and the vegetables to soften slightly.
06 - Garnish with chopped fresh parsley immediately before serving.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can have a proper German-style side dish ready before anyone even asks what's for dinner.
  • The smoked ham turns a simple salad into something substantial enough to feel like a real meal, not just rabbit food on a plate.
  • That tangy-sweet dressing with the caraway seeds tastes like you've been cooking German food your whole life, even if you just learned about it five minutes ago.
02 -
  • Don't skip the resting period—10 minutes of sitting time lets the vinegar soften the cabbage just enough so it's pleasant to eat rather than aggressively crunchy, and it also gives the salt time to draw out moisture in a good way.
  • If you make this ahead and it seems too wet the next day, that's the cabbage naturally releasing water, and it's actually fine—just drain off any excess liquid and add a touch more mustard to refresh the flavor.
03 -
  • Use a box grater's fine side or a mandoline to shred your cabbage into thin, uniform pieces—this ensures even dressing distribution and a more pleasant eating experience.
  • Whisk the dressing ingredients by hand rather than using a blender, because it gives you better control and prevents the mustard from becoming too aggressive or bitter.
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