- 6 c. Cabbage – shredded
- 1 c. Carrots – shredded
- 6 Potatoes – medium, cooked, peeled and cubed
- 2 c. Ham – cooked and diced
- 1 Onion – medium, chopped
- 1 c. Mayonnaise
- 2 T. Vinegar
- 1/4 tsp. Garlic Powder
- 1 1/2 tsp. Black Pepper
- 1 tsp. Salt
Serves 12-15
Combine cabbage and carrots; set aside. Combine potatoes and ham; set aside. In a large bowl, combine onion, mayonnaise, vinegar, garlic powder, black pepper and salt. Add potatoes and ham and toss gently. In a large serving bowl, put 2 cups of the cabbage mixture on the bottom then 1/2 of the potato mixture. Put 2 cups of cabbage mixture then the other half of the potato mixture. Put rest of cabbage mixture on top. If desired, garnish with parsley flakes and/or cherry tomatoes. Salad may also be served in individual serving dishes.
Recipe by: Bonnie Mortimer, Mount Pleasant
Finalist – Broccoli/Cabbage/Cauliflower
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest