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Ingredients

  • 1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
  • 2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 1 cup halved green beans or haricots verts, trimmed and blanched
  • 1 cup green cabbage, sliced
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped chives
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 1/2 cup brown sugar
  • 1 tablespoon molasses
  • 1/4 cup apple cider vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon red pepper flakes

Instructions

  1. To prepare the vinaigrette, combine all ingredients and mix well.
  2. To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1/3 cup mustard vinaigrette. (You'll have some dressing left over.) Toss gently.  Garnish with chives.
Recipe by Vincent Nattress

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The recipe was originally published as Corned Beef and Cabbage Salad on Relish.com

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