My corned beef and cabbage salad is full of all the ingredients found in a corned beef dinner, but in a salad perfect for lunch!
The typical Irish American St. Patrick’s Day dinner is of course corned beef and cabbage. What do you do with the leftovers? Corned beef sandwiches are a great option. Corned beef shepherd’s pie is another. I like to use my meat in a salad. Now what to do if you have no leftovers? No worries….stop at the deli!
The Method of Corned Beef and Cabbage Salad
Sunday I cooked a full corned beef and cabbage dinner. The only leftover I had was about a two inch piece of meat! However, I did still have half of a cabbage, carrots and potatoes on hand.
Here is what I did:
- Place unpeeled potatoes in boiling salted water until fork tender. Drain, cool slightly and dice into 1 inch cubes.
- Put the meat in the freezer for 20 minutes firm up and slice into thin strips, then cut into 1 inch pieces.
- The cabbage I cut into thin strips and sauteed slightly to soften it up a bit.
- Shred one large carrot.
- Place all ingredients in a bowl and cover with the dressing. The warm potatoes really soak it up and make it flavorful.
- Just before serving garnish with chopped chives and dill.
This is such a bountiful dish you don’t need much to go with it. I served seedless rye bread and actually it was enough for dinner.
You can substitute the dressing with a Russian dressing making it taste more like a reuben.
Try toasting the bread, cutting it into cubes and topping the salad with homemade croutons.`
Frequently Asked Questions:
What if I have no leftovers? Not to worry! Grab a quarter pound of corned beef from the deli, 4-5 small yellow potatoes, a bag of pre-shredded carrots and a bag of coleslaw mix or shredded cabbage. Cook the potatoes the same as above. Pre-packaged shredded cabbage doesn’t need to be par-cooked so toss it in the bowl with carrots, meat and cooked potatoes and cover with the dressing. The longer it sits the better.
If you make this recipe and love it, I would love if you gave it 5 stars!
Corned Beef Salad
All the flavors of a Traditional Corned Beef Dinner in a salad!
- Cutting Board
- sharp knife
- non-stick saute pan
- large bowl
- Measuring cup
- serving spoon
- corned beef, leftover or from the deli
- kosher salt
- 5 small yellow potatoes
- 1 cup cabbage, shredded or cut into ribbons
- fresh ground pepper
- 1 carrot, large, grated or pre-shredded
- 1 tbsp chives, chopped
- 1 tbsp dill, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp grainy mustard
- 1 1/2 tsp sugar
Place leftover corned beef in freezer for 20 minutes to firm it up for carving. Thinly slice and cut into 1 inch pieces. If using deli corned beef, slice and directly add.
Boil unpeeled potatoes in salted water. Drain and dice while warm into 1-2 inch pieces.
Meanwhile slice off 1/4 of your leftover cabbage. Cut it into thin ribbons and pre-cook slightly in olive oil and season with salt and pepper. (If using a bag of pre-shredded cabbage or coleslaw mix, add directly to your bowl.)
Shred your carrot and add to bowl. (if using a bag of pre-shredded carrot, add directly to the bowl.)
Whisk together the olive oil, vinegar, mustard, sugar, 1 tsp of kosher salt and 1/2 tsp of pepper. Pour over the salad. Using a large serving spoon gently toss to incorporate the dressing all over.
Before serving sprinkle the herbs over the top.
This salad is best if it can sit 1-2 hours before serving so the cabbage can wilt a bit.
It can however, be served warm, but I would suggest par-cooking the cabbage so it is not as raw.
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