Honey Baked Ham Salad ...with wilted caraway slaw 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.)
- 1 ½ cups preferred salad 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 (from juiced above)
- 1 cup honey roasted cashews, crumbled
- pea shoots for garnish, optional
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Marinate several hours or overnight, shaking occasionally.
- To assemble, spread slaw onto serving platter. Garnish with ham, toppings and croutons.