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Corned Beef Slaw Sammy

Corned Beef Slaw Sammy printPrint Recipe

  • 2 teaspoons TJ's Spicy Brown Mustard
  • 2 teaspoons TJ's White Balsamic Vinegar
  • 2 tablespoons TJ's Apple Juice or Cider
  • 2 tablespoons TJ's Extra Virgin Olive Oil
  • 2 teaspoon TJ's Organic Agave Sweetener
  • TJ's Salt & TJ's Pepper, to taste
  • 2 cups TJ's Shredded Green Cabbage
  • 1/2 cup TJ's Green Onions, chopped
  • 1/2 cup TJ's Sweet Red Pepper, shredded
  • 1/2 large TJ's Braeburn Apple, shredded
  • 8 slices Rye Bread
  • 1 package Pocino Cooked Corned Beef (seasonal), thinly sliced

Prepare the cabbage slaw dressing: add the mustard, vinegar, apple juice/cider and agave to large mixing bowl. While whisking, drizzle in the olive oil until it emulsifies. Add salt and pepper to taste. In the same bowl, add the cabbage, onions, red pepper and apple and toss well, checking for seasonings. Set aside (refrigerate) for at least 30 minutes. On a clean cutting board, set out bread slices to prepare four sandwiches. Spread each slice with mustard, to taste. On each of four of the slices, arrange about 4-6 ounces of corned beef and a large scoop of coleslaw, then sandwich with the remaining bread slices. Cut in half and serve.

Serves: 4 - 8
Cooking Time: 40 Minutes - 2 Hours

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