Share this story
Close X
Switch to Desktop Site

Corned beef and cabbage slaw sliders: A St. Patrick's Day recipe

(Read article summary)
View video

Three Many Cooks

(Read caption) Corned beef and cabbage slaw sliders are perfect for a quick St. Patrick's Day dinner.

View photo

Watch Three Many Cooks prepare their St. Patrick's Day meal on video here.

Corned beef and cabbage slaw sliders
Serves 6

About these ads

1/2 cup light mayonnaise
1 tablespoon coarse-grain mustard
1/4 red onion, grated
1 tablespoon cider vinegar
Salt and ground black pepper
2 cups finely grated cabbage (about 1/4 head) finely shredded
1 package (16 count dozen small party rolls, split 1 pound thinly sliced deli corned beef

Recommended: Corned beef and cabbage

Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Mix mayonnaise, mustard, and red onion in a small bowl. Add 1/4 cup of the mayonnaise mixture, along with vinegar and salt and pepper to taste, to cabbage in a medium bowl; set aside.

Spread split rolls with remaining mayonnaise mixture. Place a portion of corned beef on each roll bottom, top with slaw, and cap with roll top. Bake until just warm, 5 to 7 minutes. Serve.

Baked potato chips with paprika and garlic
Serves 4

1 pound new red potatoes, sliced thin and thoroughly patted dry
2 tablespoons olive oil 2 teaspoons paprika (smoked if you can find it)
1 teaspoon garlic powder Kosher salt

Toss potatoes with oil, paprika, and garlic powder; arrange in a single layer in an 18- by 12-inch rimmed baking pan. Set pan in cold oven on bottom oven rack and heat oven to 400 degrees F. Bake until potatoes are golden brown, 20 to 25 minutes.

Remove pan from oven and turn off heat. Generously sprinkle potatoes with salt and return to oven to brown further and crisp up, about 10 minutes longer. Serve!

About these ads

Pam Anderson, Sharon Anderson, and Maggy Keet blog together at Three Many Cooks.

To comment on the original post, click here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.