Corned beef and coleslaw salad

Instructions

1. Place corned beef, leek, bay leaves and peppercorns in a large heavy-based saucepan over medium-high heat. Cover with water and bring to the boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender. Transfer corned beef from pan to a medium bowl and set aside to cool slightly. Discard water and solids. When cool enough to handle, use 2 forks to roughly shred corned beef. Discard any fat.
2. Meanwhile, whisk sour cream and juice in a small bowl until combined. Season dressing with salt and freshly ground black pepper.
3. Place cabbage, carrot, radish, shallots, parsley and shredded corned beef in a large bowl. Add dressing and toss gently to combine. Serve.