Rocky Mountain Cooking

Corned Beef and Cabbage Salad

Corned Beef and Cabbage Salad

Corned Beef and Cabbage Salad is a tasty and healthy way to use up all your leftovers from your St. Patrick’s Day corn beef dinner!

It’s Saint Patrick’s day on Tuesday. It’s one of my favorite days of the year because it’s filled with silly limericks and useful proverbs. Some of my favorite proverbs are: A good laugh and a long sleep are the two best cures; may you live to be 100 years, with one extra year to repent; may you be poor in misfortune, rich in blessings, slow to make enemies and quick to make friends and may you know nothing but happiness from this day forward. All nice things to remember and St. Paddy’s is a great day for that!

Here today in Denver, it’s 75 degrees and not a cloud in the sky. It smells like spring, the grass is starting to turn green and all my tulips and daffodils are poking up! I know it’s just a teaser and we will for sure have another big “dump” of snow or two but I have sure loved running around in shorts and flip flops for the past few days!

So besides being knee deep preparing all my tax stuff for my CPA (corporate tax due Monday) (I totally slacked in getting it done early this year), I managed to have a stellar weekend in Denver. We bought tickets to see the Revivalists at the Ogden Theater. I have been following them for years (shows in the mountains) so when they booked a show in Denver, I got all giddy! Even better, they played at the Ogden. One of the oldest, intimate venues in Denver to catch a show!

I got together with my NOLA friends and we had a great time! It started with beers at my friend’s house, dinner at an amazing restaurant called “Acorn“, concert and after-party at El Chapultepec, one of the oldest Jazz clubs in Denver. I have spent more time in the bar than any other bar in the past 25 years! It’s an old staple in our city and a must go to place! I hardly get “downtown” anymore but when I do, I always go to El Chapultepec. For the music of course and BTW, the bar only takes cash!

On a quick note, I included a link from the concert. This gal, Jaden Carlson, is only 12 years old and is from Boulder. She was the opening act. When she started playing the guitar, I thought maybe she was 18 or 19 years old, then I saw her shoes… They were so out of proportion to her body that I kinda laughed, then I found out she is 12 years old! Seriously, this is a kid to pay attention to. I was mesmerized by her talent and thinking that there are major guitar players four times her age that can’t even hold a candle to her skills. Keep her name in mind. She turned down a Disney deal because she is too freaking good!

This is a “food” blog and all so we need to talk food! If you are one of those people who cooked a big New England Boiled dinner (like me) and has left over’s, I made this Corned Beef and Cabbage Salad to use the leftovers and maybe make it a bit healthier. The guy’s at my gym have been giving me crap about all the “stuff” that I have been posting lately, so I thought it would be a good idea to lighten it up this week. They are all into this “paleo” way of eating (not me, I believe in moderation of all foods) but when in Rome, right… maybe I’ll get some new followers! This Corned Beef and Cabbage Salad ended up being delicious and a healthy way to eat your leftovers! Go for it… bathing suit season isn’t too far away! Enjoy! 

As an update to this recipe, I am thrilled that Whole Foods shared this recipe on their website along with other great Irish foods! Check it out!



Corned Beef and Cabbage Salad

Corned Beef and Cabbage Salad, it's like a "Ruben" in a salad!
Course Main Course, Salad
Cuisine American
Keyword Corned Beef, Corned Beef and Cabbage Salad, Salad


  • 1/2 head shredded green or red cabbage
  • 3-4 cups chopped romaine lettuce
  • 2 carrots, grated
  • 1/2 cup sliced green onions
  • 1 minced jalapeno pepper (optional)
  • 1/2 pound Swiss cheese, shredded or cubed
  • Croutons

For THe Salad Dressing

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 3 tablespoons coarse grain mustard
  • 1 tablespoon prepared horseradish
  • 1 teaspoon caraway seeds
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper


  • In a salad bowl, toss together the cabbage, lettuce, carrots, green onions, jalapeno, corned beef, cheese, and croutons.
  • In a small bowl (or in a mason jar) whisk together (or shake) the vinegar, olive oil, ketchup, honey, mustard, horseradish, caraway, salt, and pepper.
  • Toss as much dressing to the salad as you like.


There may be leftover dressing.


The most sensual martini that I have ever drank. This martini infused with grapefruit oil was a glass of magic and brought out all the emotions! Seriously.

I am pretty sure that I could eat this everyday. Such a treat and haven’t seen it on a menu since Paris last year. I’ll go back to Acorn just to eat this.

Shrimp and stone ground grits. A “must” eat at Acorn restaurant. I need to make my own version soon!

Jaden Carlston

The Revivalists

El Chapultepec- A Denver “legend” jazz club right near Coors Field. I have had more fun nights at this place than any other bar in Denver. Twenty Five years and counting! The whole place maybe holds 100 people so it’s a happening  place to go, if you can get in!

Goofin’ off at El Chapultepec! Thank goodness for Uber…


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