Happy St. Patrick’s Day! It is our first official holiday together. I am foregoing a “green” post to bring you my modern twist on traditional St. Paddy’s Day fare.
With the first day of spring ever so near I am reluctant to launch into a steamy hot pot of corned beef and cabbage. I have opted for a quicker, cooler version of the same flavors with a corned beef and slaw sandwich. To get more of the tradition in, I added extra carrots and substituted waffle fries for potatoes.
I assembled the sandwich on a toasted ciabatta roll. It includes corned beef, Swiss cheese, red onion, and fresh-made slaw. Horseradish in the slaw gives it a little bite. It pairs quite nicely with another Irish favorite – Guinness beer. You’ll find the recipe for the slaw just ahead.
savour… new traditions
SANDWICH SLAW
The ingredients:
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1/8 teaspoon dry mustard
- 1/8 teaspoon caraway seed
- 1/8 teaspoon horseradish
- 1 pinch salt
- 1 teaspoon vinegar
- ¼ cup shredded carrot
- 1 ½ cups shredded cabbage
The method:
- Whisk together sour cream, mayonnaise, spices, and vinegar.
- Stir in carrot and cabbage until completely incorporated.
- Keep refrigerated.
