Coleslaw & Corned Beef Roll Recipe

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Coleslaw & Corned Beef Roll Recipe @ Strayed from the Table

It was about a month ago when we got our verandah awning up. My dad came to help Roy with construction of the project and my friend Benjie was the go to girl for tools. It was my job to make lunch and feed the workers for the day. If you go to the bottom of the post you will see our newly finished verandah and the construction crew happy having knock off beers and prawns. The extra space out the front gives us a whole new room to add on to our humble shed. We have even bought a BBQ, we will be trying it out this Friday and cooking charcoal chicken.

As Roy loves coleslaw, well Roy loves all foods and my dad likes corned beef I thought it would make a great combo in a roll and be easy to eat no washing up necessary. The slaw takes a bit of prep time and needs to sit for two hours before eating to soften the cabbage. Benjie a native American, informed me that many people still eat the slaw freshly coated in the marinade so it is still crispy. Once again use your own method of how long to leave it or if your impatient like me dig in straight away to test it out.

I have adapted this recipe from a southern american cookbook we use frequently in our kitchen. It has the best pecan pie recipe in it and while we are learning more about charcoal meats american style this books is fantastic. Cocoa cola ribs anyone?

Coleslaw & Corned Beef Roll Recipe @ Strayed from the Table

Coleslaw & Corned Beef Roll Recipe
 
Prep time
Total time
 
Author:
Recipe type: lunch
Serves: 6
Ingredients
  • ¼ cup sugar
  • ⅓ cup whole egg mayonnaise
  • ¼ cup buttermilk
  • 1 lemon, juiced
  • 1 tbsp apple cider vinegar
  • ½ tsp mustard powder
  • 1 small sugarloaf cabbage, cored and finely shredded (2 cups)
  • ¼ of small red cabbage, cored and finely shredded (1 cup)
  • 1 carrot, finely grated
  • 6 bread rolls
  • butter
  • 300gm corned beef, sliced
Instructions
  1. In a large mixing bowl combine the sugar, mayonnaise, buttermilk, lemon juice, vinegar and mustard. Whisk to combine.
  2. Add the cabbages and carrot and mix to coat evenly. Cover with plastic wrap and refrigerate for 2 hours. Season with salt and pepper to taste.
  3. Build your sandwich by spreading butter and then adding the slices of corned beef to the bottom before adding a generous amount of the coleslaw. Hold on with two hands and don’t stop eating, enjoy.

 

Coleslaw Recipe @ Strayed from the Table

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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at www.lizziemoult.com.
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7 Responses

  1. never made coleslaw before so didn’t realise there were opposing “sit and let it soften’ and ‘eat it while it’s crunchy’ schools of thought! it looks so colourful and fresh and summery. and the verandah looks great too!

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