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Instant Pot
4 servingsair fryand pepper to taste

Cole Slaw with Serrano Ham

By Mariana Orozco

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4 Servings

Cole Slaw with Serrano Ham
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Recipe Details

Course: Side Dish

Cooking Technique: Air Fry

Yield: 4 Servings

Ingredients

  • 10 oz (300 g) Brussels Sprouts, halved
  • Olive oil to taste
  • Salt and pepper to taste
  • Nut
  • 6 oz (150 g) serrano ham
  • ¼ cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp mustard
  • 1 tsp sugar
  • Salt and pepper to taste

INSTRUCTIONS

  1. In a bowl place the slaw, add a little olive oil and season with salt and pepper.
  2. On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 380˚F (195˚C). Press Start.
  3. Once Add Food appears on the display, add the cabbages and close the tray.
  4. Wait half the time and check to see how it is cooking. When Turn Food appears in the display, shake the tray to cook on all sides. Depending on the size of the cabbage, a couple more minutes may or may not be needed.
  5. While the cabbage is cooking, in a small bowl mix all the dressing ingredients with a fork. Set aside.
  6. Place the freshly cooked cabbage in a salad bowl and add the walnuts, the sliced Serrano ham, and the dressing. Cover well.

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About the chef

Mariana Orozco

Mariana Orozco

Mariana Orozco is a Mexican chef and culinary educator known for her passion for approachable, honest cooking. After nearly completing a degree in medicine, she transitioned to pursue her true passion—culinary arts—graduating with excellence in Gastronomy from Universidad Anáhuac del Sur. Orozco is a recipe developer, food stylist, and podcast co-host, bringing joy and creativity to home kitchens through her workshops and online cooking classes. She is particularly recognized for her focus on reducing food waste and making cooking accessible, often teaching how to turn everyday ingredients into delicious meals​. In addition to her culinary work, Orozco is a vocal advocate for people living with multiple sclerosis, a condition she was diagnosed with in 2016. Her experiences have deepened her commitment to sharing the healing and comforting power of cooking.

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