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Ingredients
Coleslaw:
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2 tablespoons white wine vinegar
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1 ½ tablespoons Dijon mustard
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1 ½ tablespoons prepared horseradish
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salt and ground black pepper to taste
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¼ cup olive oil
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3 cups shredded cabbage
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1 cup thinly sliced red onion
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1 cup grated carrots
Sandwiches:
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10 slices rye bread
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2 tablespoons Dijon mustard, or to taste
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1 pound deli sliced corn beef, or more to taste
Directions
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Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
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Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
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Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.
Nutrition Facts (per serving)
432 | Calories |
19g | Fat |
41g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 432 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 5g | 23% |
Cholesterol 59mg | 20% |
Sodium 1943mg | 84% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 6g | 21% |
Total Sugars 6g | |
Protein 24g | 48% |
Vitamin C 20mg | 22% |
Calcium 95mg | 7% |
Iron 4mg | 24% |
Potassium 614mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.