The Irresistibly Crunchy Napa Cabbage and Ham Salad Your Lunch Has Been Missing
Less prep, more flavor — the fast, fuss-free cooking trend is turning weeknight dinners into effortless wins.
When you need something fresh, fast, and not boring, this salad hits the brief. It is crisp and juicy, sweet in the right places, and actually filling. Fifteen minutes, zero drama, and it looks like you tried harder than you did.
Why it works
Napa cabbage brings the crunch, carrot leans sweet, peas add that soft, creamy pop, and ham gives it some backbone. The whole thing lands bright and balanced, so it fits a casual lunch or a more dressed-up table.
What you need
- Napa cabbage - 300 g
- Fresh carrot - 1 medium (about 100 g)
- Frozen green peas - 100 g
- Ham - 150 g
- Light mayonnaise - 2 tbsp (or to taste)
- Salt - a pinch (as needed)
- Freshly ground black pepper - a pinch
- Fresh dill - a few sprigs for garnish
How to make it
Rinse and dry the Napa cabbage, then shred it into thin ribbons so it keeps that clean crunch. Peel the carrot and grate it on the large holes of a box grater to pull out its sweetness. Cut the ham into small cubes about the size of the peas. That matchy-matchy cut keeps every bite tidy and even in texture.
Drop the peas into boiling salted water for 2 to 3 minutes. Move them straight into ice water to lock in their bright color and tender bite, then drain well in a colander so extra water does not water down the dressing.
In a big bowl, bring together the cabbage, grated carrot, cooled peas, and ham. Toss gently. Add the mayonnaise, a light pinch of salt (taste first, the ham might cover it), and black pepper. Fold it all together with a soft hand so the cabbage stays perky and the peas stay whole.
Scoop the salad into a serving dish and top with a few sprigs of dill. Simple and good-looking.
Serve it
Serve right after mixing for the best crunch and the freshest flavor. Works solo as a light main, and it also sits nicely next to potatoes, meat, or fish.