This German-inspired shredded cabbage salad is a healthy, oil and vinegar coleslaw rendition made with aromatic fresh dill and topped with shredded ham. A dollop of Dijon mustard completes this beautiful, easy meal that requires no cooking and can be on your table in 15 minutes. Paleo, gluten-free, low-carb and Whole30 friendly.
I love this shredded cabbage salad. It’s like a German coleslaw made without mayonnaise. The cabbage is finely cut and dressed in oil, vinegar and fresh dill, which is a common German dressing.
MAKE THIS CABBAGE HAM SALAD IN 15 MINUTES
For a quick, no cooking required meal, you have a few options for the protein part. I picked up some ready-made shredded ham hock from the supermarket, which goes really well with this cabbage salad.
You can often find pre-cooked shredded chicken or simple roasted chicken that you can chop up or shred for this meal. Good quality ham can also be diced up to top the salad with. Another option is to make a batch of pulled pork or shredded chicken or beef on the weekend, and use for a ready, out-of-the-fridge protein option.
The part that requires the most effort and time is shredding the cabbage. You can use white or red cabbage as well as shredded kale or Brussels sprouts. Once cut, the cabbage is the lightly massaged with some salt, which softens its fibres and makes it easier to digest and produces juice, which mixes in to form the dressing.
A dollop of Dijon or yellow mustard is highly recommended to complete this meal. It adds a little sharp kick and compliments the flavour of the pork and cabbage.
HOW TO SHRED CABBAGE
If you feel a little intimidated by the whole head of cabbage, don’t be. Here is how to shred cabbage easily with a knife.
- Remove any damaged or discoloured outer leaves of the cabbage or simply give it a good wash.
- Use a large enough knife! Cut the cabbage in half and then cut each half into quarters. If the cabbage is very large, you might need to cut each half into thirds.
- Cut off the firm white stalk in the middle (you can eat it!).
- Place the quarter on its side and cut into thin strips starting at the top and moving closer to the base.
Shredded cabbage can be stored in the fridge for 2-3 days and you can always dress it up just before serving. I often make a big batch and keep it in a Ziploc bag or a container.
Alternatively, if you have a food processor, set it up with a flat shredding attachment and push each cabbage quarter down the opening.
MORE SHREDDED CABBAGE RECIPES
Thai Chicken Larb Salad With Shredded Red Cabbage
Red Cabbage Slaw With Creamy Avocado Dressing
Unstuffed Cabbage Rolls
Shredded Cabbage Fennel & Apple Slaw With Hazelnuts
Napa Cabbage Salad With Honey Lime Dressing
Braised Cabbage With Potatoes & Chilli
15+ Sugar-Free Salad Dressing Ideas
This German-inspired salad recipe is made with frehs white cabbage slaw with oil and vinegar dressing, fresh dill and topped with shredded ham. A little Dijon mustard and you have a gorgeous salad that is nutritious, gluten-free, low-carb, paleo and Whole30 friendly (omit honey!).
100 g/ 3.5 oz g shredded ham or ham hock (see notes)
For the salad
150 g / 5 oz white cabbage, finely shredded
¼ teaspoon salt
¼ red onion, thinly sliced
A handful of fresh dill, chopped
1 tablespoon apple cider vinegar or white wine vinegar
2 tablespoons olive oil
½ teaspoon honey (can be omitted)
A pinch of pepper
To serve: 1 teaspoon Dijon mustard
Sprinkle the shredded cabbage with a generous pinch of salt and leave for 5 minutes while you prepare other ingredients. The cabbage will release some of its juices. Use your hands to massage the cabbage for 10-15 seconds, to soften it slightly.
Add the rest of the salad ingredients and mix through really well. Serve the salad with the shredded ham hock and a dollop of the mustard over the top.
You can use shredded chicken, beef, pulled pork or a vegetarian option instead of ham.
Keywords: Cabbage, ham, German,