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Shredded Corned Beef and Cabbage Slaw Sliders

Shredded Corned Beef and Cabbage Slaw Sliders
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

Here’s a simple and delicious spin on classic corned beef and cabbage to celebrate St. Patrick’s Day! These sliders make for a fun dinner or festive appetizer and are also a great way to enjoy a leftover corned beef roast.

Shredded Corned Beef and Cabbage Slaw Sliders

Cooking the corned beef in the slow cooker ensures it’s fall-apart tender and very easy-to-shred. A simple tangy slaw stands in for traditional cooked cabbage and Hawaiian sweet rolls jazzed up with caraway seeds serve as a nod to classic soda bread.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Shredded Corned Beef and Cabbage Slaw Sliders

Shredded Corned Beef and Cabbage Slaw Sliders


For the Corned Beef

  • Heinen’s corned beef brisket, about 3 lbs. (plus seasoning packet) OR 3-4 cups leftover shredded corned beef
  • 5 whole garlic cloves, peeled
  • 2 bay leaves
  • 2 lager-style Irish beers, like Harp’s

For the Cabbage Slaw

  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar or honey
  • 1 Tbsp. mayonnaise
  • ½ tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. black pepper

For the Sliders

  • Half of a 14 oz. package tri-color cabbage slaw
  • Heinen’s Hawaiian Sweet Rolls, 12 count
  • ½ Tbsp. butter, melted
  • ½ tsp. caraway seeds
  • Stone ground mustard or beer mustard


  1. Place the corned beef brisket in the crock of your slow cooker. Sprinkle in the seasoning packet, then add the garlic cloves and bay leaves. Pour in the beers and add enough water to just cover the roast. Cover and cook on low for 8 hours.
  2. Remove the roast and use two forks to shred the meat, removing any visible fat. Spread the shredded meat on a foil-lined baking sheet. Set the oven rack 6-7 inches from the top of the oven and turn on the broiler. Broil the corned beef for 3-5 minutes, or until it crisps up.
  3. In a large bowl, whisk together the cider vinegar, honey, mayonnaise, Dijon, salt and pepper. Add the slaw and toss well to combine. Set aside.
  4. Preheat oven to 350˚F. Remove the dinner rolls from the packaging and slice in half lengthwise, but do not separate the rolls. Brush the tops with the butter, then sprinkle with the caraway seeds. Bake for 3-5 minutes.
  5. Separate the toasted rolls and spread the stone ground or beer mustard on one half. Top with the shredded corned beef and coleslaw. Use large deli-style toothpicks or skewers to hold them together.

Shredded Corned Beef and Cabbage Slaw Sliders

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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