Honey Baked Ham Salad With wilted caraway slaw salad and rye croutons
Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!
Ingredients
Croutons
- 4 slices rye bread
- 2 tablespoons softened butter
Slaw
- 8 cups finely shredded green cabbage
- 4 cups finely shredded purple cabbage
- 2 small red onions, cut in thin slivers
- 3 cups thinly sliced celery
Dressing
- ¾ cup juice from a jar (24 ounces) of bread and butter pickles (We used Mt. Olive Sweet Heat.)
- 1½ cups preferred oil
- 1 teaspoon crushed red pepper
- 2 teaspoons caraway seeds, crushed
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Ham and toppings
- About 2 pounds honey baked ham, chopped
- 1 bunch broccolini florets, blanched and chilled
- 4 boiled eggs, chopped
- Drained bread and butter pickles
- 1 cup honey roasted cashews
- Pea shoots for garnish, optional
Directions
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Preheat oven to 350 degrees.
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For the croutons, butter the bread, cube and place on a baking sheet. Toast in the oven for at least 5 minutes or until desired crunchiness. Cool.
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For the slaw, combine ingredients into a container with a cover. Then place dressing ingredients in a jar and shake. Pour over slaw mixture, cover and shake to coat.
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Marinate several hours or overnight, shaking occasionally.
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To assemble, spread slaw onto serving platter. Garnish with ham, toppings and croutons.