Dressed Corned Beef and Cabbage Salad

Dressed Corned Beef and Cabbage Salad


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The classic Saint Patrick's Day dish of corned beef and cabbage has become a crisp salad complete with crunchy carrots. Pull the meat and vegetables together with your own homemade balsamic vinaigrette.

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Time needed

5-10 min preparation

Serving Size / Yield

1 serving


  • 1 C. Green Cabbage, shredded
  • 3 oz. Corned Beef, cooked and shredded
  • 1/4 C. Shredded Carrots
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Yellow Mustard
  • 1 tsp. Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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In a medium bowl, combine shredded cabbage, corned beef, and shredded carrots, and set aside. In a small bowl, whisk together vinegar and mustard. Gradually pour in the olive oil, whisking constantly. Season vinaigrette with salt and pepper. Pour vinaigrette over cabbage mixture and toss to coat.

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