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Recipes | 28 by Sam Wood
founder, IQS
 

Deconstructed Reuben Salad

By Meg Yonson

I Quit Sugar recipe - Deconstructed Reuben Salad
  • 1 servings
  • Prep - 5 mins
  • Total - 5 mins
I Quit Sugar recipe - Deconstructed Reuben Salad

Love Reubens? Ditch the bread and eat more of the stuff you want - crunchy cabbage, corned beef, and of course... pickles. Lots of pickles.  

Servings: 1
Preparation: 5 mins

Ingredients

  • 1 cup finely shredded purple cabbage.
  • 1 cup finely shredded white cabbage.
  • 1/4 cup cashews, toasted.
  • 80 g sliced corned beef.
  • 3 pickles, sliced in half.
  • 1 slice Swiss cheese.

Simple dressing

  • 2 teaspoons Dijon mustard.
  • 1 tablespoon full-fat mayonnaise.

Directions

1. Add all ingredients for the salad into a salad bowl.

2. To make the dressing combine the mustard and mayonnaise together in a small jar. Add into the salad bowl and toss to combine. Serve.


Love Reubens? Ditch the bread and eat more of the stuff you want - crunchy cabbage, corned beef, and of course... pickles. Lots of pickles.

Ingredients

  • 1 cup finely shredded purple cabbage.
  • 1 cup finely shredded white cabbage.
  • 1/4 cup cashews, toasted.
  • 80 g sliced corned beef.
  • 3 pickles, sliced in half.
  • 1 slice Swiss cheese.

Simple dressing

  • 2 teaspoons Dijon mustard.
  • 1 tablespoon full-fat mayonnaise.

Directions

1. Add all ingredients for the salad into a salad bowl.

2. To make the dressing combine the mustard and mayonnaise together in a small jar. Add into the salad bowl and toss to combine. Serve.