Hamslaw Salad Recipe
Hamslaw Salad Recipe photo by Taste of Home

Hamslaw Salad Recipe

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The first time I made this main dish, my son's friends cleaned out the salad bowl—I didn't get even a taste! The next time I made it, I knew why it had disappeared so fast: The crunchy cabbage, tender tidbits of ham, subtle sweetness of honey and zesty hint of mustard make a perfect combination of tastes and textures. (Be sure to serve yourself first!)
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-6 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-6 servings


  • 1/2 cup sour cream
  • 1/4 cup finely chopped green onions, divided
  • 2 tablespoons honey
  • 1 to 2 tablespoons Dijon mustard
  • 1 cup diced cooked ham
  • 2 cups shredded cabbage
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 serving (3/4 cup) equals 178 calories, 13 g fat (4 g saturated fat), 26 mg cholesterol, 376 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a small bowl, combine the sour cream, 3 tablespoons green onions, honey and mustard. Cover and refrigerate until serving.
  2. In a bowl, combine the ham and cabbage; gently stir in dressing to coat. Sprinkle with pecans and remaining green onion. Yield: 4-6 servings.
Originally published as Hamslaw Salad in Country Woman January/February 1990, p29

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Reviewed Feb. 25, 2016

"I used some leftover ham (not quite the cup the recipe asked for). I also added an 8 oz can of crushed pineapple, drained. I used a bag of angel hair shredded cabbage. This was extremely easy to make and delicious. Now to see how well the leftovers will keep in the refrigerator. I can see how this would be a great potluck dish. I will definitely make this again."

Reviewed May. 13, 2014

"I made this but used leftover cooked chicken in place of the ham. I also added some shredded carrot to the mix."

Reviewed Aug. 4, 2012

"This is a great recipe for a hot summer evening, and a good way to use up leftover ham. Plus, it doesn't use mayonnaise. However, I thought it needed a little extra color and nutrition, so I added sliced baby carrot. My family liked it."

Reviewed Jun. 11, 2011

"This has been come a staple recipe at my house. I will usually double it and use it as a main course for a nice summer meal. My husband and kids all love it."

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