Last weekend my sister and I spent 24 hours together at a women's retreat just half an hour away from home. "Beyond Our Borders" was a little look into life in the Congo, into what it means as a Christian to suffer, and what we do as our response. The main presenter was a young woman who had spent a year on a mission trip in the Congo. We made African angel ornaments on Friday evening and cooked some African-type foods for lunch on Saturday. They were all very good but this one salad was absolutely delicious. Everyone at the event loved it!
I made Country Ham Salad for supper last week and I thought you might like to try it too, especially as we are getting very close to spring and you might be looking to ramp up your recipe stash :)
Country Ham Salad
1/2 medium head green cabbage, finely chopped
1/4 cup chopped green onion
1/2 English cucumber, chopped
1 cup ham, cut into slivers
1/2 - 3/4 cup peanuts
1/2 cup peanut butter
1/3 cup oil
1/4 cup vinegar
2 tsp. Dijon mustard
2 tsp. soya sauce
1 Tbsp. sugar
pinch of salt and pepper
Layer salad ingredients on plate or in bowl. Drizzle with dressing. Sprinkle peanuts on top.
Serves 4 as a side salad.
- I decreased the amount of oil from 1/2 cup because I don't like oily dressings and I think the peanut butter has its own oil.
- I used saskatoon vinegar - I think any fruity vinegars would work here.
- Taste the dressing and adjust salt and pepper if necessary.
- You could add mushrooms, bean sprouts, or grated carrots too.
- I took leftovers in my lunch the next day and they tasted just as good.
- I think this would be an awesome summer salad, for hot days or picnics.
Thanks for sharing, Leigha!