Name: Cabbage Corn Salad (With Ham)
Prep time: 15 min
Total time: 15 min
Ingredients: 10 ounces cabbage; 1 large English cucumbers (diced into cubes); 1 cup sweet corn (liquid discarded); 4 ounces ham (diced into cubes); 3 tablespoons green onion (together with the white part); 1/3 cup mayonnaise (Russian); 1 tablespoons lemon juice; 1/4 teaspoons salt; ⅛ teaspoons black pepper; ½ cup canned sweet green peas (or frozen thawed); 1 tablespoon sour cream

This classic Ukrainian salad is one of my mom's favorites-she used to make it for me all the time when I was little. It's simple, fresh, and full of flavor, just the way homemade comfort food should be!

Cabbage salads are my go-to budget-friendly ideas, especially if I need something quick and healthy to feed the whole family.

From my cucumber cabbage salad to red cabbage slaw, this corn and ham variation will become your favorite too!

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Why You'll Love Cabbage Corn Salad

♥️ Easy to make - Ready in just 15 minutes with simple chopping and mixing.

♥️ Great for meal prep - You can prep the ingredients ahead of time and mix when ready to serve.

♥️ Deliciously creamy - The combination of mayonnaise and sour cream gives it a rich, tangy flavor.

Which Ham To Choose For Salad

For this salad, smoked or boiled ham works best. Here are a few options:

Smoked ham - Adds a slightly smoky depth that complements the creamy dressing.
Boiled ham - Mild and tender, great for a classic, balanced flavor.
Black Forest ham - A bit richer and more seasoned, if you like a bolder taste.
Turkey ham - A lighter alternative with a similar texture.

Ingredients

Cabbage - I love using regular green cabbage for this salad because it stays crunchy and fresh, but Napa cabbage would work too!
Cucumbers - One large English cucumber or a few Persian cucumbers. No need to peel them; just wash them thoroughly.
Sweet corn - Canned or frozen (thawed) corn is the easiest option, but if you have fresh corn, it adds an amazing natural sweetness.
Ham - A good quality smoked or boiled ham makes all the difference.
Green onion - A must for extra flavor! I use both the white and green parts to get a nice balance of mild oniony taste.
Mayonnaise - I prefer Russian-style mayo for a richer, creamier texture, but any good-quality mayo works. Homemade is even better!
Lemon juice - Just a little squeeze brightens up the dressing and keeps everything tasting fresh.
Salt & Pepper - Simple seasonings, but they really bring out the flavors!
Sweet green peas - I like using canned peas for convenience, but frozen (thawed) ones are great too. They add a nice pop of color and sweetness.
Sour cream - Just a little to balance the richness of the mayo with a touch of tanginess.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Cabbage Corn Salad With Ham

Slice the cabbage: Cut into thin strips, like coleslaw.
Chop the cucumbers and ham: Dice them into small cubes for even bites.
Mix everything: In a large bowl, combine all the ingredients and toss well.
Serve: Enjoy immediately or chill for a bit before serving.

Tips

Use different veggies - Try adding diced bell peppers, radishes, or tomatoes for more color.
The trick to this recipe is to cut everything small; it just tastes so much better this way!
Swap the cabbage - Purple or Napa cabbage works just as well.
Try another protein - Bacon, salami, or even shredded chicken would be delicious.
Boost the flavor - Fresh herbs like dill or parsley add an extra layer of taste.
Lighten it up - Use Greek yogurt instead of mayo for a healthier version.
Make it heartier - Add cooked pasta for a more filling salad.
Spice it up - A pinch of smoked paprika or a dash of hot sauce can add a kick.
Add crunch - Toasted sunflower seeds or nuts bring extra texture.
Make it dairy-free - Skip the sour cream and use a dairy-free mayo.
Adjust sweetness - If you prefer a sweeter salad, add a teaspoon of honey or sugar.

Can I use fresh corn instead of canned? Absolutely! Freshly cooked or frozen corn (thawed) works just as well.

Storing Leftovers

To Store. Keep in an airtight container in the fridge for up to 24 hours.

Check out my cabbage storing guide for more tips!

More Cabbage Recipes

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Julia