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
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!