introduction
This Corned Beef Cabbage Slaw is fresh, simple, and ready fast. It mixes cooked corned beef with crisp cabbage and carrots. If you like a cooked-meat salad, try a warm breakfast version like this corned beef hash for another use of leftover corned beef.
why make this recipe
Make this slaw when you want a tasty side or an easy weeknight meal. It uses few ingredients and needs no cooking if your corned beef is already cooked. The dressing is creamy and bright with a little vinegar. If you want to make the corned beef at home first, you can try an air fryer corned beef method and then shred it for the slaw.
how to make Corned Beef Cabbage Slaw
Ingredients :
- 2 cups cooked corned beef, shredded
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- Salt and pepper to taste
- Chopped parsley for garnish
Directions :
- In a large bowl, combine the shredded corned beef, sliced cabbage, and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill the slaw for 30 minutes before serving.
- Garnish with chopped parsley and serve as a side dish or a main dish.
how to serve Corned Beef Cabbage Slaw
Serve this slaw cold or at room temperature. It works well with sandwiches, on top of toast, or next to roasted potatoes. For a lighter pairing, try it with a simple green salad or a tangy pickled side. You can also compare with a close salad like ham cabbage coleslaw for different meat flavors.
how to store Corned Beef Cabbage Slaw
Put the slaw in an airtight container. Keep it in the fridge for up to 3 days. The dressing may make the cabbage softer over time, so eat it within a few days for best crunch. Do not freeze the dressed slaw.
tips to make Corned Beef Cabbage Slaw
- Shred the corned beef finely so it mixes well with the cabbage.
- Taste the dressing before you add it and adjust vinegar or mustard for more tang.
- Chill the slaw at least 30 minutes so the flavors blend.
- Use green cabbage for crunch; red cabbage adds color and a bit more bite.
variation (if any)
- Add thinly sliced green onions or red onion for more flavor.
- Swap mayonnaise for Greek yogurt for a lighter dressing.
- Stir in a spoon of honey or sugar for a touch of sweetness.
- Add chopped apple for a fresh, sweet crunch.
FAQs
Q: Can I use fresh corned beef from the can?
A: Yes. Shred the cooked corned beef and use it cold.
Q: Is this slaw spicy?
A: No. The mustard gives mild tang, but you can add a pinch of cayenne for heat.
Q: Can I make this ahead for a party?
A: You can mix it a few hours before and chill it. For best crunch, do not make it more than a day ahead.
Q: Can I add other vegetables?
A: Yes. Celery, bell pepper, or cabbage mix work fine.
Conclusion
This slaw is quick, filling, and a good way to use leftover corned beef. For another version with similar flavors, see this helpful recipe on Kudos Kitchen’s corned beef and cabbage coleslaw.
Print
Corned Beef Cabbage Slaw
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A fresh and simple slaw mixing cooked corned beef with crisp cabbage and carrots, perfect as a side dish or easy weeknight meal.
Ingredients
- 2 cups cooked corned beef, shredded
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large bowl, combine the shredded corned beef, sliced cabbage, and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Chill the slaw for 30 minutes before serving.
- Garnish with chopped parsley and serve as a side dish or a main dish.
Notes
For best crunch, eat within a few days of making. Do not freeze the dressed slaw.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: corned beef, cabbage slaw, quick meals, side dish, shredded beef