• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Meat Vegetables Lunch / Dinner One Bowl Meals Salads

Corned beef salad

Published: 08.12.2022 » Last updated: 08.13.2022

For someone who’s never been a fan of vegetable-only salads, the addition of a generous amount of protein — homecooked corned beef in this case — leaves me craving for more.

Corned beef salad

This corned beef is home cured and homecooked. You may use store-bought, of course, but not canned.

If buying, you’ll find corned beef in the frozen section of deli shops. The meat is sold fully cured. Note, however, if it is uncooked or fully cooked. If uncooked, follow the instructions on how to prepare it.

Personally, I find home cured corned beef so much better. And so much less expensive too. But curing takes a minimum of seven days and the container with the meat and brining liquid will require space in the refrigerator. If you want to try it, the full recipe is linked to below.

Open-faced sandwiches with homemade slow cooker corned beef

Homemade slow cooker corned beef

The price of the beef brisket, spices, brining and lengthy cooking make real corned beef expensive. Cut the cost with this homemade slow cooker corned beef recipe.

Read moreHomemade slow cooker corned beef

For the salad vegetables, I used a combination of lettuce, bell peppers, cucumber and tomatoes. Feel free to substitute your preferred combo.

Now, what about the dressing? I really have a special preference for fruity dressings so I made a special one for this salad. A mango-based dressing. Really lovely.

Full recipe below

Corned beef salad

Connie Veneracion
Is it a side salad or a main course salad? The amount of ingredients below should be enough for a side salad for four people. If serving as a main course, you'll have two very generous bowls of salad.
Corned beef salad
Print
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad
Cuisine International
Servings 4 people

Ingredients
  

Salad dressing

  • 2 tablespoons mango syrup - (see notes after the recipe)
  • juice of half a lime
  • 1 tablespoon plain yellow mustard
  • 1 generous pinch ginger powder - or a small pinch of grated fresh ginger
  • 4 to 6 tablespoons extra virgin olive oil
  • salt - to taste
  • pepper - to taste

Salad

  • ½ cup fully cooked corned beef - (homecooked or store bought) at room temperature, cubed
  • 2 to 3 cups your preferred mix of salad vegetables - cut according to desired size and shape
  • ½ cup herbed croutons

Instructions
 

  • In a bowl, whisk together the mango syrup, lime juice, mustard and ginger powder.
  • Add the olive oil while whisking, drop by drop at first then in a thin stream. Use just enough olive oil to reach the consistency that you prefer.
  • Season the dressing with just enough salt and pepper to create a good balance.
  • In a large mixing bowl, toss together all the salad ingredients with two tablespoons of dressing.
  • Divide the corned beef and vegetable salad among four bowls (or two bowls if serving as a main course salad) and drizzle in more dressing.
  • Serve at once.

Notes

To make mango syrup, simply dilute one tablespoon mango jam with one tablespoon hot water.
Print
Keyword Corned Beef

More recipes, cooking tips & food tales

Beef udon soup garnished with shichimi togarashi (Japanese chili blend)

Beef udon soup

Thai-style pomelo and lemongrass salad with tilapia

Pomelo and lemongrass salad

Vietnamese beef stew

Vietnamese beef stew

Chinese-style braised pork hock (pata tim)

Slow cooker braised pork hock

Bandeja paisa: chorizo, chicharron, fried egg and bananas are served with rice and beans

Bandeja paisa

Pork and vegetables miso soup (tonjiru / butajiru)

Pork and vegetables miso soup (tonjiru / butajiru)

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved