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2 tbsp sugar
1 tsp salt
1/2 tsp celery seed
1/2 tsp dry mustard
1/4 tsp pepper
1/2 c white vinegar
1/4 c peanut oil
1 tsp minced onion
4 c finely shredded cabbage
2 c cooked corned beef, cut in 2-inch julienne strips
1 c cocktail peanuts
1/2 c diced green pepper

Combine spices, oil, vinegar, and onion; blend thoroughly. Combine cabbage, corned beef, peanuts and green pepper in large bowl. Add vinegar mixture; toss. Cover; refrigerate for at least 3 hrs. Toss before serving; drain off excess liquid. Yield: 6-8 servings.