Photo of Corned beef and coleslaw salad by WW

Corned beef and coleslaw salad

4
4
4
SmartPoints® value per serving
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

Corned beef, fat trimmed

380 g, (buy 400g)

Leek(s)

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

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.

Notes

SERVING SUGGESTION: Steamed baby (chat) potatoes, 80g serve.