Total Time
Prep 5 mins
Cook 10 mins

Sounds a little weird, but I catered to the Masters golf tournament in Augusta once and everyone there loved it.

Ingredients Nutrition


  1. In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
  2. Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
  3. Then add the coleslaw mix the same way.
  4. Then add the horseradish and salt and pepper to taste.
  5. Finally add in the mayo.
  6. It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.
Most Helpful

This was very nice. The horseradish gave it a good zip. I used shredded corned beef instead of the canned and added caraway to the slaw. Thanks for posting

blakesle August 30, 2002

My compliments to MJ. I made this for Saturday lunch for 12. I used 2 pounds of home-cooked corned beef (which I shredded after it cooled and I cut the fat off), my own coleslaw mix and added an orange pepper along with the green one. My storebought horseradish had beet grated into it, and it was a wonderful flavor addition. Thanks, I'm going to make this again ver soon!

Mirj September 03, 2002

20 + stars for this salad!!! Easy and delicious. Will make again soon. Is good with a little egg in it also. We made this our dinner tonight.

Carolynn D's September 20, 2009