YOU ARE HERE: LAT HomeCollections

For a Different St. Patrick's Day Treat, Try This Corned-Beef Recipe

March 10, 1988

Looking for a different way to serve traditional corned beef and cabbage this St. Patrick's Day? Try this make-ahead, main-dish salad of apples, corned beef strips, peas, cooked rice and onion, combined with a tangy mustard flavored dressing.

Serve Apple-Rice Salad in individual bowls lined with crisp cabbage leaves. Carry through the holiday theme with a loaf of Irish soda bread and mugs of beer.

End the holiday party with a festive St. Patrick's Day dessert.


1 Golden Delicious apple, cored and diced

1 tablespoon lemon juice

1 1/2 cups cooked, cooled rice

4 ounces cooked corned beef, cut into strips

1/3 cup fresh or frozen, thawed peas

2 tablespoons minced onion

Mustard Dressing

Savoy or dark green cabbage leaves

Red and Golden Delicious apple slices, optional

Toss diced apple with lemon juice to prevent discoloration. Combine with rice, corned beef, peas, onion and Mustard Dressing. Chill thoroughly.

Serve in bowls or on plates lined with cabbage leaves. Garnish with apple slices. Makes about 4 servings.

Mustard Dressing

1/3 cup mayonnaise

2 teaspoons prepared mustard

2 teaspoons milk

1/4 teaspoon celery seeds

1/8 teaspoon black pepper

Combine mayonnaise, mustard, milk, celery seeds and pepper, mixing well. Makes about 1/3 cup.

Los Angeles Times Articles