German Cabbage Coleslaw Shredded Ham

Last summer my neighbor hosted an impromptu barbecue and someone brought this incredible slaw that kept everyone hovering around the bowl. The combination of smoky ham and that tangy German style dressing was unlike anything I had tasted before. I immediately cornered the cook and demanded the recipe which turned out to be a family secret from her grandmother in Bavaria. Now it is my go to whenever I need a side dish that actually steals the show.

I made this for a potluck last fall and watched three different people ask for the recipe within ten minutes of arriving. The best part was seeing my friend who claims to hate coleslaw go back for seconds. Something about the heartiness of the ham and the bright vinegar punch just works on a level that feels both familiar and exciting.

Ingredients

• Green and red cabbage: Using both creates that gorgeous purple contrast and the red cabbage adds a slightly sweeter more complex flavor that green alone cannot provide
• Carrot: Brings natural sweetness and that classic coleslaw crunch we all expect
• Red onion: Thin slices give you just enough bite without overpowering everything else
• Smoked ham: The real star here providing that savory smoky depth that makes this feel like a proper meal
• Apple cider vinegar: The backbone of German style dressings giving you that bright tangy punch
• Dijon mustard: Adds the necessary sharpness and helps emulsify the dressing beautifully
• Honey: Just enough sweetness to balance all that vinegar and mustard without making it cloying
• Caraway seeds: Do not skip these if you want authentic German flavor they are absolutely essential

Instructions

Prep your vegetables:

Toss both cabbages the grated carrot and sliced red onion into your largest mixing bowl. You want everything cut into thin even pieces so every bite gets the perfect ratio of vegetables.

Add the ham:

Scatter the shredded smoked ham over the vegetables and give it all a quick toss to distribute everything evenly before adding the dressing.

Make the dressing:

Whisk together the apple cider vinegar Dijon mustard honey sunflower oil caraway seeds salt and pepper until you have a thick emulsified mixture that coats the back of a spoon.

Combine everything:

Pour that dressing over the cabbage and ham mixture and toss thoroughly until every single piece is coated in that tangy German dressing.

Let it rest:

This step is crucial let the slaw sit for at least 10 minutes so the cabbage softens slightly and really absorbs all those flavors.

Finish it off:

Sprinkle the chopped parsley over the top right before serving to add a fresh pop of green and color.

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This recipe has become my reliable contribution to every family gathering now. There is something deeply satisfying about watching people return to the bowl repeatedly still unable to quite place what makes it so addictive.

Making It Your Own

Double smoked ham takes this to another level if you can find it. The extra smokiness becomes almost like bacon but without having to cook anything. I have also started adding a diced Granny Smith apple sometimes which brings this incredible sweet tart element that nobody expects but everyone loves.

Serving Suggestions

Obviously this pairs perfectly with schnitzel or bratwurst but do not limit yourself there. I have served it alongside grilled chicken pork chops even as a topping for loaded baked potatoes. The heartiness from the ham means it works as more than just a side dish. It has enough substance to hold its own alongside pretty much anything you throw on the grill.

Make Ahead Magic

This slaw actually gets better after sitting in the refrigerator overnight. The cabbage softens perfectly and all those flavors really marry together. Just hold off on the parsley until right before serving so it stays fresh and bright. Nothing worse than wilted herbs ruining an otherwise perfect dish.

• Mix everything except the parsley and refrigerate up to 24 hours in advance
• Let it sit at room temperature for about 15 minutes before serving
• Add the parsley as your very last step for that fresh finishing touch

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Every time I make this now I think about that summer barbecue and how a simple bowl of slaw turned into one of my most requested recipes. Sometimes the best discoveries happen completely by accident.

Recipe FAQs

→ Can I prepare this cabbage slaw in advance?

Yes, this slaw benefits from sitting for at least 10 minutes to allow the flavors to meld. For optimal freshness and crispness, it's best to dress it no more than 2-3 hours before serving to prevent the cabbage from becoming too soft. Store covered in the refrigerator.

→ What type of ham works best for this dish?

Smoked ham is recommended for its distinctive flavor, which adds depth to the slaw. You can use pre-shredded smoked ham, deli ham, or repurpose leftover ham. For an even more intense smoky note, consider using double-smoked ham or smoked pork shoulder.

→ Are caraway seeds essential, or can I omit them?

Caraway seeds are optional but highly recommended as they impart an authentic, earthy German flavor to the dressing. If you prefer not to use them, the slaw will still be delicious, but it will have a slightly different character. There isn't a direct substitute that provides the same unique profile.

→ How can I make the dressing a lighter option?

To lighten the dressing, you can substitute up to half of the sunflower or neutral oil with plain, unsweetened yogurt. This will create a creamier texture and reduce the fat content while adding a pleasant tang.

→ What are the best dishes to serve alongside this slaw?

This hearty and flavorful slaw is an excellent side for various meals. It traditionally pairs well with German dishes such as schnitzel, bratwurst, or grilled sausages. It also complements other grilled meats, serves well at picnics, or can be enjoyed as a refreshing standalone lunch option.

→ Can I customize this slaw with other ingredients?

Absolutely! Feel free to add ingredients like diced bell peppers for extra crunch and sweetness, or a diced apple for a sweet-tart contrast, as suggested in the notes. You could also experiment with other fresh herbs if desired.