Reuben Salad
- SERVES
- 6
- PREP
- 20 Min
One bowl, one quick toss, and you'll think you're in a New York deli. Pass the pickles, please!
What You'll Need
- 4 cups shredded cabbage (½ of a small head)
- 3/4 pound coarsely chopped cooked corned beef (2¼ cups)
- 1 cup (4 ounces) shredded Swiss cheese
- 1 bottle (8 ounces) Thousand Island dressing
What to Do
- In a large bowl, combine all of the ingredients except the dressing; cover and chill until ready to use. Toss with the dressing just before serving.
Notes
You should be able to get a piece of whole corned beef from the supermarket deli department. And if you want to keep costs down, ask for the end pieces. They'll chop up just as well!
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achimera 8733688
Oct 09, 2012
All in all this sounds like a good idea...BUT--Is the cabbage cooked? Because it's been my understanding that a reuben uses saurkraut. And it is generally served as a HOT sandwich. I think if the corned beef was warm and you subbed warm 'kraut for the cabbage then you'd have a more pleasant dish. Then pass buttered rye bread with the pickles
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