
Corned Beef and Cabbage Bowls with Mustard Dressing
A deconstructed take on the classic Irish-American dish, served in a bowl for a quick and easy lunch.
Ingredients
- about 450 g Corned beef, cooked and sliced
- 1/2 medium head Green cabbage, shredded
- 2 medium Carrots, peeled and sliced
- 4 medium Potatoes, boiled and quartered
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, honey, salt, and pepper to make the mustard dressing.
- 2Add shredded cabbage and sliced carrots to the bowl and toss to coat.
- 3Divide the dressed cabbage and carrots among four bowls.
- 4Top each bowl with sliced corned beef and quartered potatoes.
- 5Serve immediately or chill for later.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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