Save My neighbor Klaus handed me a jar of his homemade coleslaw one autumn afternoon, and I've been chasing that exact balance of tangy and smoky ever since. The first bite was a revelation—crisp cabbage that somehow felt substantial, brightened by apple cider vinegar and Dijon mustard, with thin ribbons of smoked ham threaded through like little flavor surprises. He wouldn't share his full recipe, but over coffee one morning he mentioned caraway seeds and honey, which set me on the right track. Now when I make this German-style coleslaw, I think of his kitchen and how something so simple could taste so deliberately composed.
I made this coleslaw for my sister's backyard barbecue last summer, and it disappeared faster than the bratwurst—which still makes her laugh. She'd been skeptical about cabbage salads until she tasted how the ham adds real substance and the mustard keeps everything from feeling heavy. That afternoon taught me that sometimes the best dishes are the ones that feel effortless but taste intentional.
Ingredients
- Green cabbage (4 cups, finely shredded): This is your base, and shredding it finely matters because it absorbs the dressing and wilts into tender ribbons without becoming mushy.
- Red cabbage (1 cup, finely shredded): Adds visual pop and a slightly peppery note that rounds out the sweetness from the honey.
- Carrot (1 large, grated): Brings natural sweetness and a delicate crunch that stays firm even after the slaw sits.
- Red onion (1 small, thinly sliced): Provides sharpness that mellows as the dressing works its magic over time.
- Smoked ham (1 cup, shredded): Choose quality smoked ham—this isn't a place to skimp because it's the backbone of flavor.
- Apple cider vinegar (1/3 cup): The tangy backbone of the dressing, so use one you actually like drinking straight.
- Dijon mustard (2 tablespoons): Not yellow mustard—the Dijon brings sophistication and helps emulsify the dressing so it clings properly.
- Honey (1 tablespoon): Balances the vinegar's sharpness without making this taste like a dessert.
- Sunflower or neutral oil (1/3 cup): Keep it neutral so it doesn't compete with the smoked ham and mustard.
- Caraway seeds (1 teaspoon, optional): These are the secret German touch—they taste like rye bread and make the whole dish taste like it belongs in a Munich beer hall.
- Salt and black pepper: Taste as you go because the ham already brings saltiness to the party.
- Fresh parsley (2 tablespoons, chopped): Just a garnish, but it adds brightness that stops the coleslaw from feeling heavy.
Instructions
- Prepare and combine the vegetables:
- In a large bowl, pile together the green cabbage, red cabbage, grated carrot, and sliced red onion—don't be shy with the shredding, as thinner pieces will absorb the dressing more readily. Take a moment to look at how colorful it already is before you even dress it.
- Add the smoked ham:
- Scatter the shredded smoked ham over the vegetables and toss gently to distribute it evenly so you get ham in every bite. The aroma alone should tell you this is going to taste good.
- Build the dressing:
- In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, and caraway seeds if you're using them—the mixture should smell balanced, with no single flavor dominating. Keep whisking until it looks slightly emulsified and creamy.
- Dress and toss:
- Pour the dressing over everything and toss thoroughly with your hands or two spoons until every piece of cabbage glistens. Don't hold back on the tossing—you want the dressing to reach all the way to the bottom of the bowl.
- Let it rest:
- Set the coleslaw aside for at least 10 minutes, though 15 or 20 is even better if you have the time, because the cabbage will soften slightly and the flavors will marry together. Taste it and adjust salt and pepper before serving.
- Finish and serve:
- Shower the top with fresh chopped parsley just before bringing it to the table. This final touch of green keeps everything from looking too heavy.
Save There's something deeply satisfying about serving this coleslaw alongside grilled sausages while people are standing around the grill, fork in one hand, beer in the other, somehow finishing a full bowl without realizing it. That's when you know you've made something that matters, even if it's just cabbage and ham.
Why This Slaw Works
German coleslaw lives in a different world from the mayo-heavy versions you might be expecting—this one is bright and vinegary, which means it doesn't compete with rich proteins but instead cuts through them like a palate cleanser that tastes delicious. The smoked ham elevates it from a simple side dish into something with real presence on the plate. The longer it sits, the more the cabbage softens and the more the flavors settle into each other, which is why this dish is such a gift to make ahead of time.
Variations Worth Trying
Once you nail this basic version, you can start playing with it depending on what you have around. A diced apple adds a sweet-tart crunch that pairs beautifully with the ham, and some people swear by adding a tablespoon of whole grain mustard alongside the Dijon for extra texture. If you want a lighter version for summer, try replacing half the oil with plain yogurt—it makes the dressing creamy without the weight of all that oil, and it stays tangy without any of the heaviness.
Serving Ideas and Storage
This coleslaw is endlessly flexible—it works beautifully alongside schnitzel, bratwurst, grilled chicken, or even as a topping for pulled pork sandwiches. Store it covered in the refrigerator and it will keep for up to three days, though I've never had any last that long. Just remember that the longer it sits, the softer the cabbage becomes and the more the flavors intensify, so plan your timing based on whether you prefer it fresh or more mellowed out.
- Make this the morning of a barbecue so it has time to develop flavor while you handle everything else.
- If the slaw seems too wet after sitting, pour off some of the excess liquid before serving so it doesn't get soggy.
- Double the recipe without hesitation because it feeds a crowd and tastes even better as leftovers.
Save There's real comfort in a dish this honest, where every ingredient earns its place and nothing tries to pretend to be something it isn't. Make this for people you want to feed well.
Recipe FAQ
- → Can I make this coleslaw ahead of time?
Yes, you can prepare it 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 substitute for smoked ham?
Try smoked turkey, cooked bacon, or smoked pork shoulder for similar smoky flavor. For a vegetarian version, omit the meat and add smoked paprika to the dressing.
- → Are caraway seeds essential to this dish?
While optional, caraway seeds provide authentic German flavor. If you don't enjoy their licorice-like taste, simply leave them out without affecting the overall quality.
- → How do I keep the coleslaw from becoming watery?
Shred the cabbage finely and avoid over-salting early, which draws out moisture. If it becomes watery after sitting, drain excess liquid and add a bit more dressing before serving.
- → What dishes pair well with this coleslaw?
It complements German classics like schnitzel, bratwurst, and roasted pork. It also works beautifully alongside grilled sausages, potato pancakes, or as a topping for hearty sandwiches.
- → Can I use a different type of vinegar?
Apple cider vinegar provides the best tangy-sweet balance, but white wine vinegar or rice vinegar can work as alternatives. Avoid balsamic, which would overpower the delicate flavors.