Looking for a new way to use up leftovers from your corned beef dinner? I made a delicious salad with homemade dressing that is fabulous. It’s leprechaun approved!
1 package of coleslaw, or your favorite greens
2 slices of corned beef, sliced lengthwise or into bite size pieces
3-4 leftover new potatoes or about a half cup of cooked potatoes cut into bite size pieces
Swiss cheese cut into sticks
Caraway seed for garnish, optional
2 Tablespoons Mayonnaise
2 Tablespoons ketchup
1-2 teaspoons of horseradish cream sauce, I use Inglehoffer (I find it in the deli or condiment isle of my grocery store)
1 Tablespoon of pickle relish, optional
In a bowl or large plate place your greens, I used coleslaw. Arrange your corned beef, potatoes, carrots and Swiss cheese on top of your greens. Sprinkle with caraway seed if desired. Add your dressing and toss. Enjoy!
I love salads and coleslaw. This is a quick, easy coleslaw to put together.
2 bags of coleslaw mix
2 containers of Greek yogurt (5.3 oz)
1/3 cup Ginger Dressing (I used Makoto)
Juice of 1/2 lime
1 tsp low sodium soy sauce
4 green onions, cut, use both green and white parts
1 1/2 cups of dry roasted peanuts (I used lightly salted)*
1/2 can of chow mein noodles*
In a bowl, whisk together yogurt, ginger dressing, lime juice and soy sauce.
In a large bowl, add packages of slaw and green onions. Toss in salad dressing. Put in the refrigerator for an hour or make a day ahead. When serving, toss in chow mein noodles and peanuts.
*If you are not going to finish salad, dress individual bowls with peanuts and noodles so they do not get soggy in the dressing.