You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 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
  • 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


  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

Videos You Might Also Like

The recipe was originally published as Corned Beef and Cabbage Salad on

Didn't find what you were looking for? Try another search: