A delightful twist on the classic corned beef salad, perfect for any meal.
Cook the corned beef in a frying pan over medium heat until the fat renders, then let it cool.
Cooking the corned beef helps enhance its flavor and texture.
Dice the onion and bell pepper into small pieces.
Use a sharp knife for precise cuts and to avoid bruising the vegetables.
Combine the cooled corned beef, diced vegetables, and coleslaw mix in a mixing bowl.
Ensure the ingredients are evenly mixed for a consistent flavor.
Add the mayonnaise, salt, pepper, and horseradish to the bowl and mix well.
Adjust the amount of mayonnaise to achieve your desired consistency.
Serve the salad chilled or at room temperature.
Garnish with fresh herbs like parsley for added color and flavor.
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