Save to Pinterest My neighbor Greta used to make this every Sunday after church, and the sharp tang of vinegar would drift through the hallway before I even knocked on her door. She'd pile it high next to thick slices of rye bread and tell me coleslaw should never be boring or limp. Her version had bite, crunch, and little ribbons of smoked ham that made it feel like a meal. I started making it myself after she moved, and now every time I shred cabbage I think of her kitchen and that old wooden bowl she refused to replace.
I brought this to a summer barbecue once and watched three people go back for seconds before the burgers were even ready. One friend asked if I'd used bacon, and I realized the smoked ham was doing all the heavy lifting. It was gone before the watermelon came out, and I had to promise the recipe to at least four people before I left. That's when I knew this wasn't just coleslaw anymore.
Ingredients
- Green cabbage: The backbone of the slaw, it should be shredded thin so the dressing clings to every piece without weighing it down.
- Red cabbage: Adds a pop of color and a slightly peppery edge that balances the sweetness of the dressing.
- Carrot: Grated fine, it brings natural sweetness and a bit of earthiness that rounds out the sharper flavors.
- Red onion: Slice it as thin as you can manage, the bite mellows beautifully once it sits in the vinegar.
- Smoked ham: This is where the magic happens, look for a good quality smoked variety with visible marbling and real flavor.
- Apple cider vinegar: The backbone of the dressing, tangy and bright without being harsh.
- Dijon mustard: Adds creaminess and a gentle heat that ties everything together.
- Honey: Just enough sweetness to balance the vinegar and mustard without making it cloying.
- Sunflower oil: Neutral and light, it lets the other flavors shine without adding heaviness.
- Caraway seeds: Optional but traditional, they bring a warm, slightly licorice note that feels unmistakably German.
- Fresh parsley: A handful of green at the end makes it look alive and adds a fresh, herbal finish.
Instructions
- Prep the vegetables:
- Shred your cabbages as thin as you can without turning them to mush, and grate the carrot on the coarse side of a box grater. Toss everything into a large bowl and use your hands to fluff it up a bit so it doesn't clump.
- Add the ham:
- Tear or shred the smoked ham into bite-sized ribbons and scatter it throughout the cabbage mixture. Give it a quick toss so the ham gets evenly distributed and doesn't all sink to the bottom.
- Make the dressing:
- In a small bowl, whisk together the vinegar, mustard, honey, oil, caraway seeds, salt, and pepper until it's smooth and slightly thickened. Taste it and adjust the seasoning, it should be tangy with a hint of sweetness.
- Dress the slaw:
- Pour the dressing over the cabbage and ham, then toss everything together with tongs or your hands until every strand is coated. Don't be shy, really work it in there.
- Let it rest:
- Cover the bowl and let the slaw sit for at least 10 minutes so the cabbage softens slightly and the flavors meld. If you have time, let it chill in the fridge for an hour.
- Garnish and serve:
- Right before serving, sprinkle the chopped parsley over the top and give it one last gentle toss. Serve it cold or at room temperature.
Save to Pinterest The first time I made this for my family, my dad said it reminded him of a deli he used to visit in the old neighborhood. He couldn't remember the name, but he remembered the coleslaw, and that felt like the best compliment I'd ever gotten. We ate it straight from the bowl with forks while standing around the kitchen counter.
Choosing Your Ham
Not all smoked ham is created equal, and I learned that the hard way after buying a watery, pre-sliced version that tasted like salt and regret. Look for ham with a deep pink color and visible fat, ideally from a butcher counter where you can ask for a thicker cut. Double-smoked or Black Forest ham works beautifully here, and if you can find smoked pork shoulder, even better. The smokier and fattier the ham, the more flavor it will add to every bite.
Making It Ahead
This is one of those rare slaws that actually improves after a night in the fridge. The cabbage continues to soften, the dressing seeps into every crevice, and the flavors marry in a way that just doesn't happen right away. I've made it up to two days in advance for parties, and it's always better on day two. Just hold off on adding the parsley until right before you serve it so it stays bright and fresh.
Variations Worth Trying
Once you've made the classic version a few times, it's fun to play around with what you have on hand. I've added diced Granny Smith apple for a tart crunch that plays beautifully against the smoky ham. A handful of toasted sunflower seeds or chopped walnuts adds texture, and a spoonful of whole grain mustard in place of Dijon gives it a rustic, country feel. If you want it creamier, swap half the oil for plain Greek yogurt and you'll get a lighter, tangier dressing that still clings perfectly.
- Try adding thinly sliced fennel for an anise note that echoes the caraway.
- Swap the ham for smoked turkey or even crispy bacon if that's what you have.
- A pinch of smoked paprika in the dressing deepens the smoky flavor without adding more meat.
Save to Pinterest This coleslaw has a way of turning a simple meal into something memorable, whether it's piled next to bratwurst or tucked into a sandwich. Keep it in your back pocket for when you need something bright, hearty, and just a little different.
Common Recipe Questions
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw actually improves when made 2-4 hours ahead or even overnight. The cabbage softens slightly and absorbs more dressing flavor. Store covered in the refrigerator and toss again before serving.
- → What can I substitute for smoked ham?
You can use smoked turkey, cooked bacon pieces, smoked pork shoulder, or kielbasa. For a vegetarian version, omit the meat and add smoked paprika to the dressing for depth.
- → How long does this coleslaw keep in the refrigerator?
The coleslaw stays fresh for up to 3 days when stored in an airtight container in the refrigerator. The cabbage will soften over time but remains flavorful and safe to eat.
- → Can I use pre-shredded cabbage?
Yes, pre-shredded coleslaw mix works well and saves time. Use about 5 cups total of mixed cabbage and carrots, then add the red onion and ham as directed.
- → What does caraway seed taste like and is it necessary?
Caraway seeds have a slightly sweet, earthy, anise-like flavor common in German cuisine. While optional, they add authentic character. If unavailable, fennel seeds make a suitable substitute.
- → How can I make the dressing creamier?
Replace half the oil with plain yogurt, sour cream, or mayonnaise for a creamier texture. This creates a milder, richer dressing while maintaining the tangy flavor profile.