Corned beef and coleslaw salad
2
Points®
Total time: 2 hr 20 min • Prep: 15 min • Cook: 2 hr 5 min • Serves: 4 • Difficulty: Easy
Add a new level of flavour to your next coleslaw with corned beef.
Ingredients
Beef silverside roast, raw
400 g
Leek
1 whole, chopped
Fresh bay leaf
2 whole
Pepper
8 g, (peppercorns)
Extra light sour cream
¼ cup(s), (60g)
Lemon juice
2 tsp
Savoy cabbage
200 g, shredded
Carrot(s)
1 medium, coarsely grated
White radish
4 individual, thinly sliced
Green shallot(s)
4 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
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.
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