Quick Napa Cabbage with Ham and Egg Salad Recipe
This Napa Cabbage Salad with Ham, Egg, and Wholegrain Mustard-Dill Dressing is crisp, hearty, and packed with flavor. Made with crunchy Napa cabbage, savory ham, chopped hard-boiled eggs, sweet corn, and tangy pickles, it’s tossed in a bright mustard-dill dressing that brings everything together.
Easy to make with simple ingredients and no cooking required beyond boiling a few eggs. This salad comes together with minimal effort in about 30 minutes.
It works just as well as a light lunch as it does as a holiday table centerpiece, picnic spread, or easy side dish. Have you ever made a surówka like this before? If not, this version is a great place to start. Fresh, flavorful, and easy to make.
Quick Look at this Recipe:
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How is this recipe different?
- I added dill pickles
- I used pickle brine in the dressing
- I used whole-grain mustard
Key Ingredients and Substitutions
Napa cabbage is light, juicy, and naturally tender compared to regular cabbage. Look for tightly packed heads with pale green or yellow centers and crisp leaves. Slice it thinly for the best texture. Don’t skip salting to slightly soften the cabbage. Don’t have Napa cabbage? Use green cabbage, savoy cabbage, or even thinly sliced Romaine for a softer variation.
Deli ham – savory, slightly smoky, and salty – makes this salad more filling. Choose a good-quality ham, sliced slightly thicker if possible. Cut it into strips so it distributes evenly throughout the salad. Don’t have deli ham? Try leftover ham steak, smoked turkey, rotisserie chicken, or even cubed grilled chicken for a different spin.
Eggs – add richness and protein. For easy peeling, use eggs that aren’t extremely fresh, and cool them in cold water after cooking. Avoid overcooking to keep the yolks bright and prevent that gray ring. Want a variation? Swap in chopped soft-boiled eggs for creamier centers, or use extra ham and omit the eggs altogether if needed.
Sweet Corn – adds little bursts of sweetness that balance the salty ham, tangy pickles, and sharp mustard dressing. Frozen corn works perfectly here. Simply thaw and drain well to avoid excess moisture. Fresh corn cut from the cob is also great in summer, and lightly charring it adds deeper flavor. Don’t have corn? Try green peas, diced apple for a sweet crunch, or even chickpeas for a heartier twist.
Other ingredients: carrot, salt, black pepper, cornichons, green onion, fresh dill, wholegrain mustard (or yellow mustard), lemon juice, sunflower oil, honey, pickle brine
Equipment you will need
- Large mixing bowl
- Small bowl or measuring cup
- Whisk or fork.
- Cutting board
- Sharp knife
- Box grater or hand grater
- Medium saucepan
- Fine mesh strainer or colander
- Measuring cups and measuring spoons
- Salad tongs or a large spoon
- Paper towels or a clean kitchen towel
Top Tips
Let the cabbage sit with salt for 10-15 minutes before assembling. This softens it slightly while keeping its crunch and creates that classic surówka texture. Gently squeeze out excess moisture before adding the dressing.
Pat thawed corn dry before adding it to the salad. Frozen corn works great here, but extra moisture can water down the dressing.
Whisk the dressing until fully combined before adding it. Wholegrain mustard and oil can separate at first, so whisking well creates a smoother dressing that coats the cabbage evenly.
How to make it
- Add 300 g of thinly shredded Napa cabbage to a large bowl and sprinkle with ½ teaspoon of salt. Toss well, then gently massage for 30–60 seconds. Let stand for 10–15 minutes to soften slightly and release excess moisture.
- After resting, gently squeeze out any excess liquid, then return the cabbage to the bowl.
- Place 4 large eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Transfer to cold water, then peel and chop into bite-sized pieces.
- While the cabbage rests, grate 1 large carrot, cut 200 g of deli ham into strips, finely chop 2-3 dill pickles or cornichons, thinly slice 3-4 green onions, chop 3-4 tablespoons of fresh dill, and measure ¾–1 cup of sweet corn.
- In a small bowl, whisk together: 1½ tablespoons whole-grain mustard, 2 tablespoons fresh lemon juice, 3 tablespoons sunflower oil, 1 teaspoon honey, 1–2 teaspoons pickle brine, and salt and black pepper to taste.
- Whisk until smooth and well combined.
- Add to the bowl with the Napa cabbage: grated carrot, deli ham strips, chopped eggs, sweet corn, chopped pickles, green onions, and fresh dill.
- Pour the dressing over and toss until evenly coated.
- Let the salad sit for 10 minutes before serving. This allows the cabbage to absorb the dressing and the flavors to mingle.
Best ways to enjoy
Pair it with grilled meats.
Turn it into a heartier dinner by adding boiled baby potatoes, extra hard-boiled egg, or sunflower seeds.
Pile the salad onto soft rolls for a sandwich-style lunch.
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Storage instructions, reheating
Refrigerate leftovers
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop as it sits.
Expect the cabbage to soften slightly
Napa cabbage naturally releases some moisture over time, so the salad will lose a bit of crunch after sitting. Give it a quick stir before serving.
For the best texture, store components separately
If making ahead, keep the dressing separate and toss it with the salad shortly before serving. You can also hold back a little fresh dill and add it just before serving for a brighter flavor.
Add a quick refresh before serving
If the salad has been refrigerated overnight, add a squeeze of fresh lemon juice or a small spoonful of wholegrain mustard to wake up the flavors.
Not ideal for freezing
This salad is not freezer-friendly. Napa cabbage, eggs, and the fresh vegetables will lose their texture and become watery once thawed.
Quick Napa Cabbage with Ham and Egg Salad Recipe
Equipment
- large mixing bowl
- Small bowl or measuring cup
- Whisk or fork
- cutting board
- sharp knife
- Box grater or hand grater
- medium saucepan
- Fine mesh strainer or colander
- Measuring cups and measuring spoons
- Salad tongs or a large spoon
- Paper towels or a clean kitchen towel
Ingredients
For the Salad
- 300 g napa cabbage thinly shredded
- 1/2 teaspoon salt
- 1 carrot large, grated
- 200 g deli ham cut into strips
- 4 eggs large hard-boiled
- 1 cup sweet corn frozen
- 3 tablespoons dill pickles or cornichons finely chopped
- 4 green onions thinly sliced
- 4 tablespoons fresh dill chopped
Mustard-dill dressing
- 1 1/2 tablespoons wholegrain mustard
- 2 tablespoons fresh lemon juice
- 3 tablespoons sunflower oil
- 1 teaspoon honey
- 2 teaspoons pickle brine
- salt and black pepper to taste
Instructions
- Add 300 g napa cabbage thinly shredded to a large bowl and sprinkle with 1/2 teaspoon salt. Toss well, then gently massage for 30-60 seconds. Let sit for 10-15 minutes to soften slightly and release excess moisture.
- After resting, gently squeeze out any excess liquid, then return the cabbage to the bowl.
- Place 4 eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Transfer to cold water, then peel and chop into bite-sized pieces.
- While the cabbage rests, grate 1 carrot, cut 200 g deli ham into strips, finely chop pickles into 3 tablespoons dill pickles or cornichons, thinly slice 4 green onions chop 4 tablespoons fresh dill and measure 1 cup sweet corn.
- In a small bowl, whisk together: 1 1/2 tablespoons wholegrain mustard, 2 tablespoons fresh lemon juice, 3 tablespoons sunflower oil, 1 teaspoon honey, 2 teaspoons pickle brine, and salt and black pepper to taste.
- Whisk until smooth and well combined.
- Add to the bowl with the Napa cabbage: grated carrot, deli ham strips, chopped eggs, sweet corn, chopped pickles, green onions, and fresh dill.
- Pour the dressing over and toss until evenly coated.
- Let the salad sit for 10 minutes before serving. This allows the cabbage to absorb the dressing and the flavors to mingle.
Notes
Nutrition
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Conclusion
This Napa Cabbage salad is my favorite way of using up leftover ham. Perfect for lunch, picnics, potlucks, or an easy side dish, this salad is hearty and packed with flavor.
Save this recipe for the next time you need a fresh salad that’s simple, satisfying, and a little different from the usual.
