This Cabbage and Ham Salad, or slaw, is a mouthful of crunch, flavor, and satisfaction. It's sure to please your guests. It's quick to make too. In just about 15 minutes you'll have a yummy dinner party salad, or a quick and nutritious weeknight dinner salad.
300gramsgreen cabbageshredded or cut into small pieces
1pinchsalt
1large carrotgrated
2medium cucumbersdiced
1cupcorn nibletsthawed if from frozen, drained and rinsed if canned
200gramshamdiced
2tablespoonsdillchopped
2tablespoonsmayonnaise
Instructions
Cut about 300 grams (about 1/4 of a small cabbage) into small pieces. Add a pinch of salt and tease/massage the cabbage squeezing lightly with your hands. The salt will soften the cabbage, yet still keeping it crispy.
Add the grated carrot, diced cucumbers, corn niblets, diced ham, chopped dill, and 2 tablespoons of mayonnaise and stir well. Add salt to taste, if required.
Notes
Make it vegan: frozen vegan ham or diced smoked tofu can be an excellent substitute for ham. Just ensure they are thawed and/or cooked according to package instructions. You can also omit any ham altogether. As a vegan alternative to mayo, you can use vegan mayo or simply add olive oil and a splash of lemon juice.
Make it gluten-free: use gluten-free ham and gluten-free mayo.
After shredding the cabbage don't skip the step of massaging it with your hands. This helps make the salad a little more tender and allows it to absorb the flavors of the other ingredients.
If you have the time, allow the salad to chill in the refrigerator for at least 30 minutes before serving. It helps the ingredients meld together.
Be careful with adding too much salt, especially if the ham and mayonnaise are already salty. Taste the salad before adding additional salt.