This raw vegetable salad with ham and yogurt is something I often make when I need a quick, light, and satisfying meal without too much hassle. It works well as a main dish on a warm day or as a side dish alongside something simple. The carrot, white radish, and celery provide a fresh taste, while the ham adds protein without weighing down the salad. The yogurt ties everything together and keeps it cool.
Quick Info
Total time: 15 minutes
Preparation time: 15 minutes
Cooking time: none required
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, light main dish or side
Ingredients
1 carrot
1 large white radish
1/4 root of celery
150 ml yogurt (any type, just make sure it's creamy)
150 g turkey ham
Salt, pepper (to taste)
Instructions
1. Wash the carrot, radish, and celery. Peel them.
2. Grate all the vegetables using a large grater. Place them in a spacious bowl.
3. Sprinkle salt and pepper over the vegetables. Mix briefly and check if more seasoning is needed.
4. Pour the yogurt over the vegetables and mix again to evenly coat them.
5. Cut the turkey ham into small cubes. Add most of it to the vegetables, saving a few strips for garnish.
6. Gently mix everything together without overdoing it to avoid making the vegetables too soft.
7. Serve the salad in bowls or on plates, garnished with the reserved ham.
Why I make this recipe often
I love it because it can be prepared in 10-15 minutes, it’s perfect for a light lunch or dinner, and it doesn’t require expensive ingredients. The vegetables stay crunchy, the salad is hearty thanks to the ham and yogurt, and the combination is neutral enough not to get tiresome. If I have leftover ham or yogurt, I already know what I’ll whip up quickly.
Tips and Variations
Tips
Grate the carrot and celery just before preparing the salad; otherwise, they will oxidize and lose their texture. After mixing with yogurt, taste for salt and pepper, as the vegetables may absorb more than they initially seem to. If the salad sits for a while, the liquid from the vegetables and yogurt will separate—mix again before serving.
Substitutions
The turkey ham can be replaced with any other type of lean ham or even boiled chicken breast if you don't have it on hand. The yogurt can be plain or Greek, depending on how dense you want the salad. If you don’t have white radish, you can use more celery or even a tart apple, but the taste will be slightly different.
Variations
For a heartier version, add 1-2 hard-boiled eggs, diced. You can sprinkle some raw seeds (pumpkin or sunflower) for texture. If you prefer a tangier note, squeeze a little lemon juice over the vegetables before adding the yogurt.
Serving Ideas
The salad can be served on lettuce leaves, on toasted bread, or alongside cold boiled potatoes. It’s great as a filling for cold sandwiches, especially in summer.
Frequently Asked Questions
Can I use low-fat or fat-free yogurt?
Yes, low-fat yogurt works too, but the texture will be more liquid. If you want a thicker dressing, use Greek yogurt or yogurt with at least 2% fat.
How thin should the ham be cut?
It’s best to cut the ham into cubes about 1 cm. If it’s too thin, it will get lost among the vegetables. For garnish, you can leave a few longer strips.
Can I prepare the salad the night before?
You can, but the vegetables will lose their crunch and the liquid will separate. If you want to make it ahead, mix the vegetables with salt and pepper, and add the yogurt and ham just before serving.
How do I choose the right white radish?
Look for a firm radish without spots or cracks. If it’s too large and has a woody center, remove that part.
What can I do if the salad turns out too watery?
If you notice the salad is releasing too much liquid, you can drain some of the juice before adding the yogurt or serve it with a slotted spoon.
Nutritional values (estimate per serving, based on 1/3 of the recipe)
Calories: ~135 kcal
Protein: ~10 g
Fat: ~6 g
Carbohydrates: ~9 g
These values are approximate and can vary depending on the type of yogurt and ham used. The salad is low in calories, has enough protein for a snack or a light lunch, and contains fiber from the vegetables.
Storage and Reheating
The salad doesn’t keep well for long due to the yogurt and the raw vegetables releasing water. If necessary, it can be stored in the fridge, covered, for up to 12-16 hours, but it’s best enjoyed fresh. It should not be reheated. If there are leftovers, mix again before serving.
Quick Info
Total time: 15 minutes
Preparation time: 15 minutes
Cooking time: none required
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, light main dish or side
Ingredients
1 carrot
1 large white radish
1/4 root of celery
150 ml yogurt (any type, just make sure it's creamy)
150 g turkey ham
Salt, pepper (to taste)
Instructions
1. Wash the carrot, radish, and celery. Peel them.
2. Grate all the vegetables using a large grater. Place them in a spacious bowl.
3. Sprinkle salt and pepper over the vegetables. Mix briefly and check if more seasoning is needed.
4. Pour the yogurt over the vegetables and mix again to evenly coat them.
5. Cut the turkey ham into small cubes. Add most of it to the vegetables, saving a few strips for garnish.
6. Gently mix everything together without overdoing it to avoid making the vegetables too soft.
7. Serve the salad in bowls or on plates, garnished with the reserved ham.
Why I make this recipe often
I love it because it can be prepared in 10-15 minutes, it’s perfect for a light lunch or dinner, and it doesn’t require expensive ingredients. The vegetables stay crunchy, the salad is hearty thanks to the ham and yogurt, and the combination is neutral enough not to get tiresome. If I have leftover ham or yogurt, I already know what I’ll whip up quickly.
Tips and Variations
Tips
Grate the carrot and celery just before preparing the salad; otherwise, they will oxidize and lose their texture. After mixing with yogurt, taste for salt and pepper, as the vegetables may absorb more than they initially seem to. If the salad sits for a while, the liquid from the vegetables and yogurt will separate—mix again before serving.
Substitutions
The turkey ham can be replaced with any other type of lean ham or even boiled chicken breast if you don't have it on hand. The yogurt can be plain or Greek, depending on how dense you want the salad. If you don’t have white radish, you can use more celery or even a tart apple, but the taste will be slightly different.
Variations
For a heartier version, add 1-2 hard-boiled eggs, diced. You can sprinkle some raw seeds (pumpkin or sunflower) for texture. If you prefer a tangier note, squeeze a little lemon juice over the vegetables before adding the yogurt.
Serving Ideas
The salad can be served on lettuce leaves, on toasted bread, or alongside cold boiled potatoes. It’s great as a filling for cold sandwiches, especially in summer.
Frequently Asked Questions
Can I use low-fat or fat-free yogurt?
Yes, low-fat yogurt works too, but the texture will be more liquid. If you want a thicker dressing, use Greek yogurt or yogurt with at least 2% fat.
How thin should the ham be cut?
It’s best to cut the ham into cubes about 1 cm. If it’s too thin, it will get lost among the vegetables. For garnish, you can leave a few longer strips.
Can I prepare the salad the night before?
You can, but the vegetables will lose their crunch and the liquid will separate. If you want to make it ahead, mix the vegetables with salt and pepper, and add the yogurt and ham just before serving.
How do I choose the right white radish?
Look for a firm radish without spots or cracks. If it’s too large and has a woody center, remove that part.
What can I do if the salad turns out too watery?
If you notice the salad is releasing too much liquid, you can drain some of the juice before adding the yogurt or serve it with a slotted spoon.
Nutritional values (estimate per serving, based on 1/3 of the recipe)
Calories: ~135 kcal
Protein: ~10 g
Fat: ~6 g
Carbohydrates: ~9 g
These values are approximate and can vary depending on the type of yogurt and ham used. The salad is low in calories, has enough protein for a snack or a light lunch, and contains fiber from the vegetables.
Storage and Reheating
The salad doesn’t keep well for long due to the yogurt and the raw vegetables releasing water. If necessary, it can be stored in the fridge, covered, for up to 12-16 hours, but it’s best enjoyed fresh. It should not be reheated. If there are leftovers, mix again before serving.