When I make my favorite corned beef and cabbage for St. Patrick’s Day, I never can find just a very small head of cabbage which is all I need because my husband doesn’t like it. He’ll have extra carrots and baby potatoes to serve with the corned beef but never touches the cabbage. Every year I end up buying a very large cabbage because that’s all the stores seem to stock. I guess they figure since it’s St. Patrick’s Day, shoppers will like a larger one. So what do I do with the leftover raw cabbage after the celebration is over? Make stuffed cabbage leaves, cabbage soup and of course, coleslaw which is exactly what I made.
Cabbage is sliced thin and mixed with cucumber, shredded carrots, red onion, and green bell pepper, then tossed with a basic vinaigrette but I like to add some prepared horseradish for extra flavor. My husband doesn’t know what he’s missing, but that means more for me. This is a good one.
- 4 cups thinly sliced green cabbage
- 1-1/2 cups seeded sliced cucumber (I like to use Persian cucumbers then no seeding needed)
- 1 cup coarsely shredded carrot
- ½ cup diced red onion
- ½ cup diced green bell pepper
- ¼ cup apple cider vinegar
- 1 Tablespoon granulated sugar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon vegetable or canola oil
- 2 teaspoons prepared horseradish
- ½ teaspoon black pepper
- ¼ teaspoon table salt
- Combine cabbage, cucumber, carrot, red onion, and bell pepper in a large bowl or container with a lid. Toss well and set aside.
- In another bowl place all ingredients and whisk until combined. Pour over cabbage mixture and toss gently to combine. Cover and chill 8 hours.
P.S. Happy Birthday today to my youngest brother, Ken.
Yum! I love cabbage; whether with corn beef, or in a cabbage, tomato, bacon side dish, or as sauerkraut, or with Finnish cabbage rolls, or as a coleslaw. I will happily try your favorite coleslaw. And, you are right, Bill doesn’t know what he is missing!!
My fave additions are grated radishes (from leftover app plate) and celery seed.
For some reason a dash or two of celery seeds finish my family favorite coleslaw. We top with waxed paper, a second plate weighed down and then drain the salted mixed veggies after hour or three in fridge of the extra liquid before we dress the salad. Vinegar based or sour cream depending on which relatives joining the party.
Lydia, I love radishes and celery seeds too. Also love your idea with the waxed paper. Thanks for that tip!