- 1/2 cup dairy sour cream
- 2 tablespoons honey
- 1 to 2 tablespoons Dijon mustard
- 1/4 cup finely chopped green onion, divided
- 1 cup diced cooked ham
- 2 cups shredded cabbage
- 1/2 cup toasted broken pecans
- In a small bowl, combine dressing ingredients except for 1 tablespoon of green onion. Mix well; cover. Chill. Toss together ham and cabbage; add dressing, stirring gently to coat. Just before serving, sprinkle with reserved green onion and pecans. Yield: 4-6 servings.
Reviews forHamslaw Salad
"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."
"I made this but used leftover cooked chicken in place of the ham. I also added some shredded carrot to the mix."
"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."
"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."