Irish Mustard Corned Beef & Cabbage Slaw

Here’s another delicious spin on the classic
St. Pat’s Day fare. We prefer this deconstructed version
of the usual corned beef and cabbage…
mustard makes all the difference.

 

 

- – - – - – - – - -
Irish Mustard Corned Beef & Cabbage Slaw ingredients:

  • 1 lb corned beef, trimmed of fat, cut into 3 inch lengths across the grain, then shredded or pulled into threads
  • 2 cups Yukon potatoes, boiled in the skin, then peeled and cubed
  • 1 cup green beans, sliced, blanched and shocked in ice water
  • 1 cup green cabbage, sliced
  • 1 tablespoon chives, sliced
  • 1/2 cup Irish Mustard Vinaigrette* (see below)
  • 2 tablespoons mayonnaise (homemade, if possible)
  • 1 cup rye bread croutons

Directions:
Combine all ingredients except chives in a bowl. Toss and taste for seasoning. Add salt and black pepper if desires. Plate and garnish with chives. Serves 4.

 

- – - – - – - – - -

*Irish Mustard Vinaigrette (use with above recipe):

Directions:
Whisk all ingredients together for use with the recipe above.

Back to Recipes