Save My neighbor Greta used to bring this coleslaw to every summer potluck, and I'd watch people go back for thirds before the sausages even hit the grill. One afternoon she caught me eyeing the bowl and pulled me into her kitchen, no recipe card in sight, just her hands moving fast through a mountain of cabbage. The caraway seeds she tossed in at the end smelled like every German bakery I'd ever walked past. I've been making it her way ever since, and it never stays in the bowl long.
I made this for a backyard barbecue once when I forgot to marinate anything, and it saved the whole meal. People kept asking what was in the dressing, and I realized the Dijon and apple cider vinegar were doing all the work while I got the credit. My brother-in-law, who claims he hates coleslaw, cleared his plate twice. That's when I knew this wasn't just another side dish.
Ingredients
- Green cabbage: The backbone of the slaw, shred it thin so it soaks up the dressing without feeling tough or chewy.
- Red cabbage: Adds color and a slightly earthier bite that balances the brightness of the vinegar.
- Carrot: Grate it fine for sweetness and texture, it also helps the dressing cling to everything.
- Red onion: Slice it paper-thin so it adds sharpness without overpowering the other flavors.
- Smoked ham: This is where the soul of the dish lives, the smokiness seeps into every shred of cabbage.
- Apple cider vinegar: Brings the tang that makes German slaws so refreshing and cuts through the richness of the ham.
- Dijon mustard: Adds depth and a little heat, plus it helps emulsify the dressing so it coats evenly.
- Honey: Just enough to round out the acidity without making things sweet.
- Sunflower oil: Neutral and light, it lets the other flavors shine without adding heaviness.
- Caraway seeds: Optional but worth it, they bring that authentic German bakery warmth to the bowl.
- Parsley: A handful of fresh green at the end makes everything look and taste brighter.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as thin as you can manage, then toss them in a large bowl with the grated carrot and sliced red onion. The finer you cut, the better the dressing will coat every piece.
- Add the ham:
- Tear or shred the smoked ham into bite-sized strips and fold it into the cabbage mixture. Spread it around so every forkful gets a little smokiness.
- Make the dressing:
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, oil, caraway seeds, salt, and pepper until it's smooth and emulsified. Taste it and adjust the tang or sweetness to your liking.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then toss everything thoroughly with your hands or tongs until it's all glossy and coated. Don't be shy, really work it in there.
- Let it rest:
- Let the slaw sit for at least 10 minutes so the cabbage softens just a touch and the flavors marry together. If you can wait 30 minutes, even better.
- Garnish and serve:
- Sprinkle the chopped parsley over the top right before serving. It adds a fresh pop that makes the whole bowl come alive.
Save The first time I brought this to a picnic, someone asked if it was my grandmother's recipe, and I didn't have the heart to say I learned it in a suburban kitchen three years ago. But that's the thing about food that tastes this good, it feels like it's been around forever. Now it's the dish I make when I want people to feel at home.
How to Store and Make Ahead
This coleslaw actually gets better after a few hours in the fridge, so feel free to make it in the morning and let it sit until dinner. It'll keep for up to two days covered tightly, though the cabbage will soften a bit more each day. If you're planning to store it longer, hold off on adding the parsley until right before serving so it stays bright and fresh.
Variations and Swaps
You can swap the smoked ham for shredded rotisserie chicken or smoked turkey if that's what you have on hand. For a vegetarian version, skip the meat entirely and add toasted sunflower seeds or chopped walnuts for texture. A diced tart apple like Granny Smith adds a sweet-tart crunch that plays beautifully with the vinegar, and if you want creaminess, stir in a couple tablespoons of sour cream or Greek yogurt.
Serving Suggestions
This slaw is perfect alongside grilled bratwurst, schnitzel, or any kind of smoked sausage. It also works as a topping for pulled pork sandwiches or as a crunchy side to roasted chicken. I've even piled it onto rye bread with a little extra mustard for a quick lunch that feels more special than it has any right to be.
- Serve it cold straight from the fridge for maximum crunch and refreshment.
- Pair it with dark beer or a crisp Riesling if you're feeling fancy.
- Leftovers make an excellent topping for grain bowls or scrambled eggs the next morning.
Save This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even when you're just tossing things in a bowl. Make it once, and it'll become your go-to whenever you need something bright, hearty, and a little bit different.
Cooking Q&A
- → Can I make this coleslaw ahead of time?
Yes, you can prepare it up to 24 hours in advance. Store 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 a vegetarian version, use smoked tofu or omit the meat entirely and add more vegetables like bell peppers.
- → Are caraway seeds essential?
While optional, caraway seeds add authentic German flavor. If you don't have them, try celery seeds or simply omit them for a milder taste.
- → How can I make the dressing creamier?
Replace half the oil with plain yogurt or sour cream. You can also add a tablespoon of mayonnaise for extra richness while maintaining the tangy profile.
- → What pairs well with this coleslaw?
It's excellent with traditional German dishes like schnitzel, bratwurst, grilled sausages, or roasted pork. It also complements sandwiches and barbecue fare beautifully.
- → How long does leftover coleslaw keep?
Store in an airtight container in the refrigerator for up to 3 days. The cabbage will soften as it sits, but the flavors remain delicious.