German Cabbage Coleslaw With Ham (Print Version)

Smoky ham and crisp cabbage in a tangy German dressing with caraway seeds and apple cider vinegar.

# Components:

→ 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, optional
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and thinly sliced red onion.
02 - Add the shredded smoked ham to the vegetable mixture and toss to distribute evenly throughout.
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 well blended.
04 - Pour the dressing over the cabbage and ham mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
05 - Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to fully meld together.
06 - Top with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The smoky ham turns a vegetable side into something your guests will actually ask for seconds of.
  • It comes together in twenty minutes, no cooking required, which means less stress and more time with people at your table.
  • That tangy-sweet dressing coats everything so perfectly that even cabbage skeptics find themselves reaching for more.
02 -
  • If you underdress this coleslaw, it tastes sad and separate—use the full amount of dressing, even if it seems like a lot at first, because the cabbage will absorb it.
  • The magic is in tossing it thoroughly and then giving it time to rest; rushing either step robs you of the best version of this dish.
03 -
  • Taste the dressing before mixing it into the slaw, because seasoning is personal and you might want it more or less punchy than the recipe suggests.
  • Shred your cabbage by hand or on a mandoline if possible—the knife in a food processor can sometimes bruise the vegetables, which makes them weep liquid and dilutes the dressing.
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