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.
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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.
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*Irish Mustard Vinaigrette (use with above recipe):
- 1/2 cup Lakeshore Wholegrain Mustard With Whisky
- 1 tablespoon Lakeshore Strong Irish Mustard
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/2 cup grapeseed or canola oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon smashed garlic
- 1/2 teaspoon Pimente d’Espelette, Aleppo, or other dried chili pepper
Directions:
Whisk all ingredients together for use with the recipe above.
