Creamy Coleslaw with Ham &White Cheddar
Source of Recipe
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List of Ingredients
1 small head (about 1 3/4 pounds) green cabbage, preferably with attractive outer leaves
8 ounces thinly sliced baked ham
2 cups (8 ounces) coarsely grated sharp white cheddar
1/4 cup white wine vinegar
2 tablespoons sugar
2 teaspoons crushed caraway seeds (see note)
1 teaspoon salt, plus more if needed
1 teaspoon freshly ground black pepper, plus more if needed
1/2 cup sour cream, regular or reduced-fat
1/2 cup mayonnaise, regular or reduced-fat
Recipe
Remove attractive outer leaves from cabbage, rinse and pat dry. Wrap leaves in paper towels and place in large plastic bag. Store in refrigerator until needed.
Quarter cabbage, then cut out and discard hard center core. Cut each quarter into paper-thin slices or shred in a food processor to yield about 6 cups. (You might have some cabbage left over; save for another use.) Place in large non-reactive bowl.
Stack several ham slices, one on top of the other, and cut into julienne strips 1/4 inch wide by 2 to 3 inches long. Add ham and cheddar to bowl with cabbage and mix well to combine.
In small bowl, whisk together vinegar, sugar, caraway seeds, salt, black pepper, sour cream and mayonnaise and pour over cabbage, ham and cheese. Mix well, then cover and refrigerate until well chilled, at least 2 or up to 6 hours.
Bring slaw to room temperature before serving. Taste and season to taste with more salt and pepper. Line large, shallow bowl with reserved cabbage leaves, if desired. Mound salad in bowl. Makes 6 servings.
Note: To crush caraway seeds, place in a small plastic sandwich bag and crush with a meat pounder or rolling pin.
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