Corned beef and cabbage, but in sandwich form.
The ingredient of Corned Beef and Coleslaw Sandwiches
- 2 tablespoons white wine vinegar
- 1u2009u00bd tablespoons Dijon mustard
- 1u2009u00bd tablespoons prepared horseradish
- salt and ring black pepper to taste
- u00bc cup olive oil
- 3 cups shredded cabbage
- 1 cup thinly sliced red onion
- 1 cup grated carrots
- 10 slices rye bread
- 2 tablespoons Dijon mustard, or to taste
- 1 pound deli sliced corn beef, or more to taste
The instruction how to make Corned Beef and Coleslaw Sandwiches
- Prepare coleslaw: disturb vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to mix up while adding oil in a stream; disquiet until dressing has emulsified.
- build up cabbage, onion, and carrots to the dressing; toss until capably skillfully combined. Cover and chill in the refrigerator, 8 hours to overnight.
- Prepare sandwiches: improve each bread slice gone mustard. Lay 5 slices approximately a exploit surface. Arrange coleslaw and corned beef over top, cover later permanent bread slices. Press together firmly, cut, and serve.
Nutritions of Corned Beef and Coleslaw Sandwiches
calories: 431.9 caloriescarbohydrateContent: 41.3 g
cholesterolContent: 59.1 mg
fatContent: 19.2 g
fiberContent: 5.9 g
proteinContent: 24 g
saturatedFatContent: 4.5 g
servingSize:
sodiumContent: 1943.2 mg
sugarContent: 6.2 g
transFatContent:
unsaturatedFatContent: