Napa Cabbage Salad with Ham and Corn
If you’re looking for a salad that comes together in minutes but tastes like you fussed over it, this Napa cabbage salad with ham and corn is exactly the kind of dish you’ll want in your back pocket. It’s crisp, juicy, and just creamy enough thanks to a light coating of mayonnaise, with sweet pops of canned corn and savory strips of ham woven through tender ribbons of cabbage. You can have it on the table in about fifteen minutes, and trust us, it disappears from the table even faster than that.
Salads built on Napa cabbage have long been a fixture on Ukrainian home tables, especially once this leafy, mild-flavored cabbage became widely available in markets. Cooks here have always loved a good “everything in one bowl” salad for family dinners and casual gatherings, and the combination of cabbage, deli meat, sweet corn, and a creamy dressing is a beloved riff on that tradition. It’s the kind of dish a busy parent throws together on a weeknight, yet it’s also dressy enough to land on the holiday spread next to the heavier classics.
The secret to keeping this salad bright rather than soggy is all in the prep. Drain the canned corn thoroughly so it doesn’t leak liquid into the bowl, and slice your cabbage finely so every forkful holds together. Cut the ham and bell pepper into thin, even matchsticks so they fold neatly into the cabbage instead of clumping. Salt the vegetables only lightly before dressing, because both the ham and the mayonnaise already carry plenty of seasoning of their own.
Tips & Substitutions
- Ham: Swap in smoked turkey, cooked chicken breast, or a good-quality deli ham. For a vegetarian version, leave it out and add a handful of toasted sunflower seeds or cubed feta for savory depth.
- Dressing: Lighten things up by replacing half the mayonnaise with plain Greek yogurt or sour cream, plus a squeeze of lemon for brightness.
- Corn: Fresh grilled corn cut off the cob or thawed frozen corn both work beautifully in place of canned.
- Crunch & color: Toss in a diced cucumber, shredded carrot, or a few cherry tomato halves to stretch the bowl and add color.
- Bell pepper: Any color works; red and yellow lean sweeter, while green adds a sharper, fresher bite.
Serve this salad right after dressing it, while the cabbage is at its crispest and the corn still snaps. If you need to make it ahead, prep all the components and keep them separate, then toss with the mayonnaise and green onion just before serving. Leftovers will keep in an airtight container in the fridge for up to a day, though the cabbage softens as it sits. A scattering of finely chopped green onion over the top right before you bring it to the table keeps everything looking fresh and inviting.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Take the Napa cabbage, cut the head into four pieces, and slice it finely.
Cut the ham into thin matchsticks.
Wash the bell pepper, remove the seeds, and slice it into matchsticks as well.
Drain the excess liquid from the canned corn so the salad doesn't turn watery.
In a large bowl, combine the sliced ham, bell pepper, Napa cabbage, and corn.
Add a little salt and season with pepper to taste.
Dress the salad with mayonnaise and stir well, but gently.
Garnish with finely chopped green onion and serve immediately, enjoying the flavor.
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