Not your usual St Patty’s Day fare, Rustic Rueben Slaw is a new twist on a Rueben Sandwich.
Using a prepackaged cabbage mix, cubed corned beef, cubed swiss cheese, and a tangy 1,000 Island dressing. Rustic Rueben Slaw is all you love about a Rueben in a salad form.
Over the years trying to make new things for special occasions and holidays can be a daunting task.
For St Patty’s Day, we have made tacos, pizza, nachos, and burritos. I guess a salad/slaw was a natural next step. Not heavy or fried but loaded with flavor.
Using deli items and packaged prepared items this slaw is super easy to whip together in a hurry. Using cabbage means it holds well without wilting.
I had the deli slice a super thick slice of corned beef and cut it into cubes. Same with a block of swiss cheese. Having the cabbage pre-shredded, and the kraut from a can made this just a cut and dump for the salad.
Thousand Island dressing is a must have, but I toned it down with Miracle Whip (mayo if you must), sour cream and mustard. Juice from your kraut adds to the Rueben flavor without being over-powering.
I did make my croutons. Finding rye croutons proved to be a challenge in our local grocery stores. A couple of slices of a good deli style bread made the perfect amount of croutons.
If you are looking for a new St Patty’s Day recipe or something different to take to a Pot-Luck try our Rustic Rueben Slaw.
Print
Rustic Rueben Slaw
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mix
- Cuisine: American
Ingredients
1 – 10-ounce package coleslaw mix or shredded cabbage
3/4 cup cubed swiss cheese
1/2 pound deli corned beef, cubed
1/4 cup sauerkraut, drained
1 cup croutons (see below)
Slaw Dressing (see below)
Croutons:
2 slices rye or pumpernickel bread
Butter Cooking Spray
Dressing:
1/3 cup Miracle Whip
2 1/2 tablespoons sour cream
2 1/2 tablespoons 1,000 Island dressing
1 tablespoon stone ground mustard
2 tablespoons sauerkraut juice
3/4 teaspoon caraway seeds
Instructions
Preheat oven to 400 degrees.
Cut 2 slices deli-style rye or pumpernickel bread into small cubes. Place cubed bread on a small baking sheet sprayed with butter cooking spray. Spray croutons with butter spray and toss to coat.
Bake in preheated oven for 8-10 minutes or until crispy. Remove from oven and set aside.
In a small bowl stir together all of the dressing ingredients until well blended.
In a large bowl combine cabbage, sauerkraut, corned beef, and swiss cheese. Pour the dressing over the mixture in the bowl and toss to coat. Just before serving top with croutons and mix. Serve immediately.
Notes
If making ahead do not add croutons until serving
