Shaved cabbage, fennel and ham salad


  • Serves 4 people

"Market Street Café is my local. I get my coffee there every morning on my way to work, and I often stop in for a salad for lunch. Their cabbage and local ham salad is my go-to lunch: simple and delicious. Any chance you might ask for the recipe?" Sally Jamieson, Mudgee, NSW

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

  • 2½ tsp fennel seeds
  • 400 gm white cabbage (about ½ cabbage), thinly shaved
  • 1 Spanish onion, thinly sliced
  • 8 thin slices leg ham
  • ½ cup coarsely torn flat-leaf parsley
  • 1 tbsp each thyme, rosemary and finely chopped chives
  • To serve: crusty sourdough bread
  • Cabernet vinegar vinaigrette
  • 140 ml olive oil
  • 60 ml (¼ cup) cabernet vinegar (see note)
  • 1½ tsp Dijon mustard
01   For cabernet vinegar vinaigrette, whisk ingredients in a small bowl, season to taste and set aside.
02   Dry-roast fennel seeds in a small frying pan (30 seconds), coarsely grind in a mortar and pestle and set aside.
03   Combine cabbage, onion, ham, herbs and ground fennel in a large bowl, drizzle with cabernet vinegar vinaigrette, toss to combine, season to taste and serve with crusty bread.

Note  At the Market Street Café in Mudgee, chef Aaron Cole endeavours to use the best the region has on offer. This means the ham is free-range Ormiston, the fennel is wild and the herbs are picked from locals' gardens, with permission, of course. For this recipe he also uses Karabool olive oil and Robert Stein cabernet vinegar. Cabernet vinegar is available from select delicatessens and grocers. If it's unavailable, substitute red wine vinegar.

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