Corned Beef and Hot Slaw on Rye | Corned Beef and Hot Slaw on Rye Recipes | Corned Beef and Hot Slaw on Rye Recipe
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Corned Beef and Hot Slaw on Rye
1 1/2 cup shredded cabbage
1/4 cup white vinegar
1/2 tsp caraway seed
1/2 tsp salt
1/3 cup dairy sour cream
1 tsp prepared horseradish, drained
dash Worcestershire sauce
1/4 lb hot sliced corned beef
4 slices of seedless rye bread
Make Hot Slaw: In medium skillet, combine all slaw ingredients and 1/2 cup water. Bring to a boil, then reduce heat and simmer, covered, 5 minutes, stir occasionally. Drain.
Make Horseradish Sauce: In a small bowl, combine all sauce ingredients and mix well.
Place half of the corned beef on one of the bread slices and half on the other. Top each with half of the slaw and sauce, then sandwich with remaining slices.