Corned Beef and Cabbage Coleslaw
This recipe for Corned Beef and Cabbage Coleslaw may be unusual, but it's also unusually delicious! Inspired by traditional Irish fare, this recipe is decidedly untraditional!
Servings: 10 cups
Calories: 286kcal
Equipment
- food processor optional
- plastic wrap for storage
Ingredients
- 1 medium head green cabbage shredded in the food processor or finely chopped (about 6 cups)
- 1 small head purple cabbage shredded in the food processor or finely chopped (about 3 cups)
- ¼ cup finely minced shallots
- ½ cup chopped dill pickles
- 1 pound cubed corned beef leftovers work great, or you can use deli meat.
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons caraway seeds or to taste
- ¾ cup mayonnaise
- ¼ cup whole grain mustard
- 1 tablespoon brown sugar
- ¼ cup milk
- 1½ teaspoon garlic powder
- 2 ounces Swiss cheese, cubed or shredded
Instructions
- In a medium bowl, whisk together the mayonnaise, mustard, brown sugar, milk, garlic powder, and caraway seed. Chill while preparing the cabbage.
- Use a food processor or chef's knife to prepare the cabbage and place it in a large bowl.
- Add the shallots, dill pickles, chopped corned beef, salt, and pepper to the cabbage mixture, and toss well to combine.
- Pour the prepared chilled dressing over the cabbage mixture and add the Swiss cheese. Toss well to combine.
- Cover with plastic wrap and allow the corned beef and cabbage coleslaw to chill in the refrigerator for at least one hour.
- Serve cold.
Video
Notes
Cover well with plastic wrap or store in an air-tight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cup | Calories: 286kcal | Carbohydrates: 14g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1304mg | Potassium: 493mg | Fiber: 4g | Sugar: 8g | Vitamin A: 806IU | Vitamin C: 79mg | Calcium: 132mg | Iron: 2mg
