Leftover Corned Beef and Honey Mustard Slaw Sliders – Recipe! Image 1
Food, Laugh, Leftovers, Main Courses

Leftover Corned Beef and Honey Mustard Slaw Sliders – Recipe!

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Yesterday was St. Patrick’s Day and many of us headed out for a corned beef and cabbage dinner, or prepared our own right at home. Most of the time, we have a little meat leftover and don’t know what to do with it, except make corned beef hash.  This recipe for Corned Beef and Honey Mustard Slaw Sliders is a delicious new way to use those leftovers.

Reheated cabbage isn’t very tasty, however making a fresh slaw to accompany the corned beef sliders is simple.  Homemade slaw is so darn yummy and adds creamy tang.

This recipe is super easy to throw together and the beef is delicious all on its own, but piled high on a sesame seed bun with a large spoonful of crunchy slaw — even better.  These sliders are the perfect weeknight meal when everyone has a different schedule because you can keep the corned beef warm in a slow cooker or stove top pot, so it’s ready anytime.

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1 pound cooked corned beef

1/3 cup light mayonnaise

1/2 cup Greek yogurt

1/4 cup Dijon mustard

1/4 cup honey, any variety

2 teaspoon poppy seeds

1 head savoy cabbage, washed

2 carrots, washed & peeled

1/2 red onion, diced

12 sliders buns, any variety

(Serves 6)

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To Prepare:

1.  Shred leftover corned beef.  Add beef to a slow cooker or stove top pot with 1/2 cup of water, and place on low heat. Slice the cabbage thinly and grate the carrots.

2.  In a large bowl, add mayonnaise, yogurt, mustard and honey.  Add poppy seeds and whisk, until creamy smooth.  Place cabbage, carrots and onions on top.

3.  Toss slaw until combined, chill in refrigerator, until the corned beef is warm.  Add a heaping spoonful of Corned Beef and Honey Mustard Slaw on top of each bun.  Enjoy!









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