There’s no reason to give red cabbage a bad ‘wrap,’ when there are countless ways to use this underrated vegetable. Try serving your red cabbage slaw as a canapé by pairing the leafy red leaves’ green-fatty and floral, honey-scented aromatic links with Ganda ham, a sea salt-cured, traditional Belgian ham.
A citrusy vinaigrette and fresh bits of orange will help balance the sulfurous vegetal-onion flavor of the red cabbage slaw. Add a dash of soy sauce to bring out the Brassica’s nutty notes, and olive oil to emphasize its green-grassy and -fatty scent. You’ll be surprised how simple yet satisfying this Ganda ham with red cabbage slaw and oranges is!
Ganda ham with red cabbage slaw and oranges—4 servings
Red cabbage slaw
- 100 g red cabbage, thinly shredded
- 10 g olive oil
- 7 g raw apple cider vinegar (unfiltered)
- 4 g soy sauce
- 5 g freshly squeezed orange juice
- 5 g freshly squeezed lime juice
- salt, to taste
- freshly ground black pepper, to taste
Whisk the olive oil, apple cider vinegar, soy sauce, orange juice, lime juice and salt together in a mixing bowl to make the vinaigrette.
Add the shredded red cabbage and season with salt and black pepper, to taste.
Ganda ham with red cabbage slaw and oranges
- Ganda ham
- Red cabbage slaw (recipe above)
- 2 orange segments, supremed
- 4 Jules Destrooper Virtuoso cinnamon biscuits
Split each of the orange segments into 2 or 3 smaller bite-sized pieces.
Arrange a small amount of the red cabbage slaw on the cinnamon biscuit, together with a few orange segments.
Top with Ganda ham and serve.