Coleslaw & Corned Beef Roll Recipe
Prep time
Total time
Recipe type: lunch
Serves: 6
  • 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
  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.
Recipe by Strayed from the Table at