Sandwich-style corned beef and cabbage.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 5 |
| Yield: | 5 sandwiches |
Ingredients
- 2 tablespoons white wine vinegar
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons prepared horseradish
- salt and ground black pepper to taste
- ¼ cup olive oil
- 3 cups shredded cabbage
- 1 cup thinly sliced red onion
- 1 cup grated carrots
- 10 slices rye bread
- 2 tablespoons Dijon mustard, or to taste
- 1 pound deli sliced corn beef, or more to taste
Instructions
- Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
- Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
- Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 6 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1943 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |