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Corned Beef, Potato and Cabbage Salad

Corned Beef, Potato and Cabbage Salad

Corned beef, potato and cabbage salad recipe is a tasty way to use up that leftover corned beef!



  1. Mix oil, vinegar and mustard in large bowl. Stir in coleslaw blend.
  2. Add remaining ingredients; toss to coat. Cover.
  3. Refrigerate for at least 1 hour before serving.

12 servings, 1 cup each

Special Extra: Add 2 tablespoons KRAFT Thousand Island Dressing to mustard mixture before tossing with remaining ingredients.

Recipe and photo credit: Kraft Foods -


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