Smoky, tangy coleslaw with crisp cabbage, carrots, and smoked ham in classic German-style dressing. Ready in 20 minutes.
# Ingredient List:
→ 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 oil 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
# How-To Steps:
01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion. Mix thoroughly to evenly distribute all vegetables.
02 - Add the shredded smoked ham to the vegetable mixture and toss well to ensure the ham is evenly distributed throughout the bowl.
03 - In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds if using, salt, and pepper until the mixture is well blended and emulsified.
04 - Pour the prepared dressing over the cabbage and ham mixture. Toss thoroughly and consistently to ensure all ingredients are evenly coated with the dressing.
05 - Allow the coleslaw to sit at room temperature for at least 10 minutes before serving. This resting period permits the flavors to meld and the vegetables to soften slightly.
06 - Transfer the coleslaw to a serving dish and garnish with freshly chopped parsley. Serve immediately as a side dish.
