Reuben Slaw

 

Reuben Slaw

(6 servings)

Ingredients:

10 oz. Corned Beef, sliced thin

6 oz. Swiss Cheese, sliced

1pkg. (16 oz.) Slaw Mix

6 tbsp. Mayonnaise

½ cup Dill Pickles, diced

2 tsp. Apple Cider Vinegar

1-2 tsp. Sugar, to taste

Directions:

Take the corned beef and julienne it about ¼ inch wide and not more than 1½ inches long.  Do the same with the Swiss cheese.  Place both of these ingredients in a large bowl along with the slaw mix and set aside.  In a small bowl, combine the mayonnaise, dill pickles, vinegar and sugar.  Now add the mayonnaise mixture to the slaw mixture and combine well.  It can be served immediately or refrigerated and kept for 2 or 3 days.  Be sure to mix again just before serving if you refrigerate it.

Notes:              You could use a head of cabbage for this recipe.  If doing so, use about ½ a head of a medium sized cabbage.  Cut the half in half top to bottom and then julienne the two pieces following the suggested measurements above.

Ideas for Future Efforts

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