Mj's Corned Beef Salad
photo by *Parsley*
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
4 quarts
- Serves:
- 24
ingredients
- 2 (680.38 g) can corned beef
- 425.24 g package pre-made coleslaw mix (without dressing)
- 1 medium vidalia onions or 1 medium other sweet onion
- 1 green bell pepper
- mayonnaise
- salt
- pepper
- 14.79 ml horseradish
directions
- In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
- Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
- Then add the coleslaw mix the same way.
- Then add the horseradish and salt and pepper to taste.
- Finally add in the mayo.
- It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.
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Reviews
-
My compliments to MJ. I made this for Saturday lunch for 12. I used 2 pounds of home-cooked corned beef (which I shredded after it cooled and I cut the fat off), my own coleslaw mix and added an orange pepper along with the green one. My storebought horseradish had beet grated into it, and it was a wonderful flavor addition. Thanks, I'm going to make this again ver soon!
-
Hi, I used shredded home-cooked corned beef, also, and thoroughly chilled the salad. Later, for sandwiches, I put a slice of swiss cheese on a big onion bun for each sandwich along with the corned beef mixture and heated each sandwich in the microwave for about 20 seconds. The buns and cheese got hot - the salad stayed cold - delicious! Thank you, Blayke.
RECIPE SUBMITTED BY
Blayke Humphrey
Lubbock, 0
<p>I have lived everywhere it seems, so I try to pick up culinary advice wherever I roam. I am currently plying my trade as a chef. My favorite cookbook is Nanny Ogg's Cookbook based on the Terry Pratchett Discworld series. I'm also fond of Fit For A King, ,a collection of recipes by Elvis' mother and his longtime live-in cook.I have recently acquired all of Vincent and Mary Price's out of print cookbooks which are amazing, and am cooking my way through a few James Beard books.</p>