Corned Beef and Cabbage Salad

Corned Beef and Cabbage Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 0 mins

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.


1pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads
2cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces
1cup halved green beans or haricots verts, trimmed and blanched
1cup green cabbage, sliced
2tablespoons mayonnaise
1tablespoon chopped chives
Mustard Vinaigrette:
1/2cup Dijon mustard
1/2cup whole grain mustard
1/2cup brown sugar
1tablespoon molasses
1/4cup apple cider vinegar
1 garlic clove, crushed
1teaspoon red pepper flakes


  1. To prepare the vinaigrette, combine all ingredients and mix well.
  2. 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 1g
  • Cholesterol 40mg
  • Sodium 1390mg
  • Potassium 320mg
  • Carbohydrate 46g
  • Fiber 2g
  • Sugars 27g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 6&
  • Vitamin C 10%
  • Calcium 4%
  • Iron 20%