Young cabbage salad with ham
6 servings
60 minutes
Young cabbage salad with ham is a light and refreshing dish of European cuisine that combines the freshness of young vegetables with the richness of meat flavor. Young cabbage gives the salad a crunchy texture, while ham adds pleasant saltiness and depth of taste. The addition of eggs makes it more filling, and herbs add aroma. 'Provençal' mayonnaise brings all the ingredients together harmoniously. This salad is perfect for the spring-summer season when you crave fresh and light dishes. It complements main meat and fish dishes well or can be enjoyed on its own as a light dinner or snack.
1
Prepare the necessary ingredients.
2
Boil the eggs for 10 minutes. Add a pinch of salt to the water beforehand. Rinse the boiled eggs with cold water.
- Chicken egg: 4 pieces
3
Chop the cabbage finely.
- Young (spring) cabbage: 150 g
4
Cut the ham into small strips.
- Ham: 150 g
5
Peel the cooled eggs and cut them into strips.
- Chicken egg: 4 pieces
6
Peel the onion and cut it into small strips.
- Onion: 1 head
7
Wash dill and parsley well under running water, dry them, and chop finely.
- Dill: 25 g
- Parsley: 25 g
8
Wash the cucumber well and cut it into strips.
9
Add mayonnaise to all chopped ingredients.
- Provencal mayonnaise: 100 g
10
Mix all the ingredients in a convenient container.