Celery and Cabbage Salad with Ham
Ingredients
2 servings
For the salad
- White cabbage 300 g
- Celery stalks 3-4
- Carrot 1
- Ham 150 g
- Gouda-style cheese 100 g
- Salt, black pepper to taste
For the dressing
- Mayonnaise, thick yogurt as needed
- Dijon mustard 0.5 tsp (3 g)
- White wine vinegar a few drops
- Parsley optional (for the yogurt dressing)
Step-by-step recipe
How to cut the vegetables, cheese and ham
A quick celery and cabbage salad is a versatile appetizer and side dish. All the cooking is just cutting the vegetables, ham and cheese and mixing them with the dressing. Eggs, gherkins, olives and herbs are often added to such salads. By the way, the proportions of the ingredients are very flexible.
You can use either young or mature white cabbage, and mature is even better. This is especially handy in winter and early spring.
Shred the cabbage: remove the outer leaves from the head, as they are usually limp and often damaged, shred the cabbage thinly and put it in a bowl. Don’t squeeze it, or it will release juice.
Peel the carrot and grate it on a coarse grater, then add it to the shredded cabbage.
Cut the celery: peel off the outer film, which is stringy but comes off very easily with a sharp knife, and cut it into sticks, thin or thick as you prefer.
Grate the cheese. Mix the cabbage with the carrot, cheese and celery.
It’s best to use a cheese that isn’t too hard and has no sharp smell: Gouda, Emmental, Radamer or similar.
Cut the ham into small sticks, not necessarily very thin. Add it to the celery and cabbage salad and mix everything so the ingredients are evenly spread. Add salt and ground black pepper to taste, but only a very little. The salt will dissolve while the dressing is being made.
It’s best to use cooked ham without any noticeable smokiness. You can replace it with grilled chicken fillet, cooled to room temperature.
How to make the dressing
You can make the dressing to your own taste from the ingredients suggested. You can simply use plain mayonnaise, and it will be tasty. You can also use thick yogurt, which lowers the calories in the salad. If you use yogurt for the dressing, try to take one that isn’t too fatty and add parsley to the salad.
Make the dressing in a cup or small bowl. The tastiest sauce I make is from equal parts ready-made mayonnaise and yogurt, mixed with 0.5 tsp of Dijon mustard (3 g) and a few drops of white wine vinegar. Whisk the sauce.
Dress the salad with the sauce and mix.
Serving
Serve the salad right after mixing the ingredients with the dressing: it doesn’t need chilling, although people often recommend letting it stand. Most often it is simply a tasty appetizer. But it can also be served as a side dish for fried chicken or a pork chop.
Calories and macros
580 kcal
Serving ≈ 420 g
- Protein28 g20% of kcal
- Fat44 g71% of kcal
- Carbs12 g9% of kcal
100 g138 kcalProtein 6.6 gFat 10.5 gCarbs 2.9 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.