March 16, 2003 – Corned beef and cabbage is a staple on St. Patrick's Day, but cooked cabbage is not many people's favorite food. So, here's an alternative: Corned Beef Sandwiches with Hot and Spicy Caribbean Coleslaw.
St. Patrick's Day marks the day when the Irish everywhere celebrate their religious freedom from England — thanks to St. Patrick. Born in Scotland, St. Patrick (really named Maewyn Succatt) was kidnapped by pirates at age 16, sold into slavery in Ireland, and later had religious visions while working as a shepherd. He ultimately escaped, traveled to France and became a priest. At age 60, he returned to Ireland, where he cleverly conveyed the Christian trinity with the three-leafed shamrock, winning converts wherever he traveled.
St. Patrick's Day has been celebrated in the United States since 1737, where wearing of the green came to symbolize spring. When a Jewish butcher in New York put corned beef on sale one St. Patrick's Day, the celebratory meal changed from that of ham and cabbage to one of corned beef, cabbage and boiled potatoes.
Enjoy this new-style pairing of corned beef and cabbage, island style.
Corned Beef Sandwiches with Hot and Spicy Caribbean Coleslaw
Sandwiches:
8 slices rye bread
4 teaspoons mayonnaise mixed with 4 teaspoons Dijon mustard
8 ounces sliced corned beef
Coleslaw:
1/4 cup condensed milk
1 tablespoon Dijon or spicy brown mustard
1 teaspoon salt
½ cup olive oil
3/4 cup evaporated milk
3 tablespoons white wine vinegar
2 small scotch bonnet peppers, seeded and finely chopped, or to taste
Black pepper, to taste
½ small white cabbage, finely shredded
4 large carrots, finely shredded
1 can (16 oz.) pineapple cubes, drained
To make sandwiches: Spread bread with mixture of mayonnaise and mustard. Top each slice of bread with 1-ounce of corned beef and second slice of bread.
To make coleslaw: Combine the condensed milk, mustard and salt in a mixing bowl. Gradually add the oil, a drop or two at a time, beating constantly until the mixture has thickened. Then continue to add the oil in a thin stream, beating constantly. Gradually beat in the evaporated milk, then the vinegar, hot peppers and black pepper.
Mix cabbage, carrot and pineapple cubes in a large mixing bowl. Pour the dressing over the mixture and toss well so that all ingredients are thoroughly coated. Transfer to a glass serving bowl. Cover with plastic wrap and chill in the refrigerator until ready to serve.
Makes 4 servings. Per serving sandwich: 310 calories, 14 gms fat (42 percent fat calories), 51 mg cholesterol, 850 mg sodium. Per serving coleslaw: 410 calories, 32 gms fat (70 percent fat calories), 10 mg cholesterol, 363 mg sodium.
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