I didn’t celebrate St. Patrick’s Day.
Let me rephrase that.
I never celebrate St. Patrick’s Day.
It’s a made up holiday that’s sole purpose is for you to drink as much as possible. I don’t need a holiday for that, one, and I don’t usually partake in frivolous holidays.
Sure, most years I’ll make corned beef and cabbage—but I’m still not convinced that’s a truly Irish dinner. Again, I don’t need a holiday to make corned beef and cabbage. I’ll make it whenever I want because I love the stuff.
The closest I came to Saint Patrick’s Day festivities this year was this slaw I made. It’s got corned beef and cabbage in it, so by most of the nation’s accounts, that’s Irish enough, eh? Reuben sandwiches don’t hail from the emerald isle, though. They’re a New York delicacy found in several delis. Mounds of corned beef and swiss cheese, with Russian/Thousand Island dressing and sauerkraut piled on top of marbled rye bread.
Reuben sandwiches aren’t my favorite, but what’s on the inside is. That’s why taking it out of its true form and throwing it into a slaw worked so well. Fresh, crispy cabbage, crispy pickles and all the good meats and cheeses–that’s what I’m talking about.
Feel free to substitute the homemade dressing for Thousand Island or Russian, if you’re feeling like making this recipe even easier. I’ve been snacking on this for lunch—it’s so easy to make with absolutely zero cooking time.
The best parts of a Reuben sandwich in slaw form.
- 1/2 lb. deli-sliced corned beef
- 1/2 lb. sliced Swiss cheese
- 10 oz. bag chopped cabbage
- 3/4 cup mayonnaise
- 2 TBS. ketchup
- 1 TBS. white vinegar
- 5-6 whole baby dill pickles, chopped
- 2 tsp. sweetener (erythritol, sugar, etc.)
- salt & pepper
- Slice corned beef into thin, 1/2″ strips. Slice cheese into 1/2″ matchsticks. Toss corned beef and cheese with cabbage in a large bowl.
- Meanwhile, in a medium-sized bowl, whisk together mayo, ketchup, vinegar, pickles, sweetener, salt and pepper. Drizzle over cabbage and toss everything to coat. Serve.
Slice corned beef into thin, 1/2″ strips. Slice cheese into 1/2″ matchsticks. Toss corned beef and cheese with cabbage in a large bowl.
Meanwhile, in a medium-sized bowl, whisk together mayo, ketchup, vinegar, pickles, sweetener, salt and pepper. Drizzle over cabbage and toss everything to coat. Serve.
5 thoughts on “Reuben Slaw”
Gotta love Slaw! 💜
Oh yeah! It’s the best!
Best kept secret, in my opinion. 👏
How long do the leftovers keep?
The leftover kept about a week in the fridge. If you want it to last longer, keep the sauce on the side and mix it up before you eat it.