Corned Beef and Coleslaw Sandwiches

Corned beef and cabbage, but in sandwich form.

Prep Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
5 sandwiches



  • 2 tablespoons white wine vinegar

  • 1 ½ tablespoons Dijon mustard

  • 1 ½ tablespoons prepared horseradish

  • salt and ground black pepper to taste

  • ¼ cup olive oil

  • 3 cups shredded cabbage

  • 1 cup thinly sliced red onion

  • 1 cup grated carrots


  • 10 slices rye bread

  • 2 tablespoons Dijon mustard, or to taste

  • 1 pound deli sliced corn beef, or more to taste


  1. Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.

  2. Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.

  3. Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Nutrition Facts (per serving)

432 Calories
19g Fat
41g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 432
% Daily Value *
Total Fat 19g 25%
Saturated Fat 5g 23%
Cholesterol 59mg 20%
Sodium 1943mg 84%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 24g
Vitamin C 20mg 100%
Calcium 95mg 7%
Iron 4mg 24%
Potassium 614mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love