Corned Beef and Cabbage Salad
Kitchen Tested 
- Yield 6 servings
- Prep 5 mins
- Cook 0 mins
A St. Patrick's Day favorite is turned into a fun salad.
Mark Boughton Photography / styling by Teresa Blackburn
Executive Chef Vincent Nattress of Meadowood Napa Valley won the 2007 People's Choice Chef of the Year award at the Napap Valley Mustard Festival for this recipe.
Ingredients
- Salad:
- 1 pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
- 2 cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
- 1 cup halved green beans or haricots verts, trimmed and blanched
- 1 cup green cabbage, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon chopped chives
- Mustard Vinaigrette:
- 1/2 cup Dijon mustard
- 1/2 cup whole grain mustard
- 1/2 cup brown sugar
- 1 tablespoon molasses
- 1/4 cup apple cider vinegar
- 1 garlic clove, crushed
- 1 teaspoon red pepper flakes
Instructions
- To prepare the vinaigrette, combine all ingredients and mix well.
- To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1/3 cup mustard vinaigrette. (You’ll have some dressing left over.) Toss gently. Garnish with chives.
Recipe by Vincent Nattress
