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

Leftover Corned Beef & Honey Mustard Slaw Sliders – Recipe!

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On St. Patrick’s Day, many of us headed out for a corned beef & cabbage dinner, or prepared our own right at home.  Corned Beef is brisket that has been cured in pickling spices for a week or so, giving it a nice salty flavor, that compliments cooked cabbage.  Most of the time, we have a little meat leftover and don’t know quite what to do with it except make corned beef hash, right??

Well, try this recipe for Corned Beef & Honey Mustard Slaw Sliders for a reinvention of your original meal.  Reheated cabbage isn’t very tasty, however making a fresh slaw to accompany the corned beef, adds freshness and tang, especially in a slider situation.

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 its ready anytime.


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.

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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.

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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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