Quick Napa Cabbage with Ham and Egg Salad Recipe
Crunchy Napa cabbage, savory ham, sweet corn, eggs, and tangy mustard-dill dressing come together in this fresh deli-style salad… but the one simple ingredient that quietly makes the whole thing pop might surprise you.
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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
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.
Pat thawed corn dry before adding it to the salad. Frozen corn works great here, but extra moisture can water down the dressing.
Nutrition
Serving: 1.5cupsCalories: 228kcalCarbohydrates: 10gProtein: 13gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 130mgSodium: 749mgPotassium: 396mgFiber: 2gSugar: 4gVitamin A: 2178IUVitamin C: 20mgCalcium: 74mgIron: 1mg
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