German Cabbage Shredded Ham (Printable)

A vibrant, tangy German slaw with crisp cabbage, carrots, and shredded smoked ham, dressed in a classic, flavorful blend.

# What You'll Need:

→ 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 or neutral oil
10 - 1 teaspoon caraway seeds
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Combine green cabbage, red cabbage, carrot, and red onion in a large mixing bowl.
02 - Add shredded smoked ham to the bowl and toss to distribute evenly throughout the vegetables.
03 - Whisk together apple cider vinegar, Dijon mustard, honey, sunflower oil, caraway seeds, salt, and pepper in a small bowl until fully emulsified.
04 - Pour dressing over cabbage and ham mixture. Toss thoroughly to ensure all ingredients are evenly coated.
05 - Let coleslaw rest for at least 10 minutes before serving to allow flavors to meld together.
06 - Sprinkle chopped fresh parsley over the top just before serving.

# Expert Advice:

01 -
  • The smoky ham transforms ordinary coleslaw into something substantial enough to stand alone as a light meal
  • The German style dressing with caraway seeds adds an authentic warmth that makes this completely unlike any American slaw youve tried
  • It comes together in twenty minutes but tastes even better the next day making it perfect for meal prep
02 -
  • The resting period is not optional those ten minutes make the difference between a bunch of dressed vegetables and a cohesive dish where flavors have married
  • Caraway seeds might seem unusual but theyre what gives this its distinct German character so dont be afraid to use them
03 -
  • Use a mandoline or food processor to get your cabbage shredded thinly and evenly which makes for the best texture
  • If your dressing seems too thick at first dont worry it will loosen up as it sits with the cabbage
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