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serving bowl with the salad

Shaved Beef and Cabbage Salad with Mustard Dressing

Sylwia Vaclavek
Hearty Shaved Beef and Cabbage Salad with crispy potatoes, sharp cheese, and tangy mustard dressing. This is a salad that actually fills you up.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 477 kcal

Equipment

  • knife
  • cutting board
  • skillet
  • sheet pan
  • Bowl + whisk
  • Tongs + bowl/platter

Ingredients
 
 

For the salad

  • 1 lb shaved beef steak
  • 3 cups green cabbage thinly shredded
  • 1 cup potatoes small, halved (baby golds or reds)
  • 3 green onions scallions, thinly sliced
  • 3 oz Dubliner cheese cut into thin shards
  • 2 pieces marble rye bread cut into small cubes
  • 2 tablespoons olive oil for croutons
  • ¼ teaspoon caraway seeds
  • sea salt to taste
  • black pepper

For searing the beef

  • 2 tabelspoons neutral oil or light olive oil
  • 2 tabelspoons malt vinegar
  • 2 tabelspoons water

The Works mustard dressing

  • 3 tablespoons The Works Mustard
  • 3 tablespoons olive oil
  • 2 tablespoons malt vinegar to taste
  • 1 teaspoon dill pickle brine to taste
  • 1 teaspoon honey
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon green onion sliced
  • sea salt to taste
  • black pepper

Instructions
 

  • Toss halved 1 cup potatoes with 2 tablespoons olive oil, sea salt , black pepper, and a pinch of ¼ teaspoon caraway seeds.
  • Roast at 425°F for 25–35 minutes, turning once, until they are deeply golden and tender.
  • For the croutons, toss the 2 pieces marble rye bread (cut into cubes) with 2 tablespoons olive oil, ¼ teaspoon caraway seeds, a pinch of salt, and pepper.
  • Toast in a 375°F (190°C) oven or air fryer for 8–12 minutes, stirring once, until golden and crisp at the edges. Let cool on a tray.
  • Toss 3 cups green cabbage (thinly shreddd) with a pinch of salt and toasted caraway. Massage for 1–2 minutes until slightly softened and glossy. Allow it to sit for 10 minutes.
  • In a small bowl or jar, whisk 3 tablespoons The Works Mustard and 3 tablespoons olive oil until lightly emulsified and glossy.
  • Add 2 tabelspoons malt vinegar, 1 teaspoon dill pickle brine, and 1 teaspoon honey . Whisk again; the dressing should be pourable and slightly thick, with visible relish/chunks from the mustard.
  • Stir in the chopped 1 tablespoon fresh dill and 1 tablespoon green onion.
  • Taste and adjust. The flavor should be punchy, tangy, and a little sweet.
  • In a large bowl, add shredded cabbage and most of the sliced green onions (reserve a few for garnish).
  • Add the warm potatoes to the bowl.
  • Spoon 3-4 tablespoons of the dressing over the mixture and toss until everything looks lightly coated and glossy.
  • Taste a piece of cabbage and a piece of potato; adjust with a pinch of salt or more dressing.
  • Heat a large skillet over medium-high heat until hot.
  • Add the 2 tabelspoons neutral oil. When the oil is shimmering, add the 1 lb shaved beef steak in a loose, even layer. Work in batches if needed so it sears rather than steams.
  • Season lightly with salt and pepper. Let it sit for 30-60 seconds so the first side gets a bit of color, then toss or flip it over. The beef should turn from raw red to just-opaque brown. This happens quickly with thin slices (1–3 minutes total per batch).
  • When the last batch is nearly finished, return all the beef to the pan. While set on medium heat, pour in the 2 tablespoons malt vinegar and water or broth. It should sizzle and loosen the browned bits from the bottom of the pan. Scrape with a wooden spoon until the juices look slightly thickened and glossy.
  • Cook just until the liquid reduces to a light glaze clinging to the beef, about 1–2 minutes. The meat should be juicy and shiny, not saucy or soupy. Remove from heat.
  • Spoon a little more dressing (1–2 tablespoons) over the warm beef in the pan and toss once.
  • Pile the glazed, shaved beef over the cabbage and potatoes. Scatter the Dubliner cheese shards over the top. Add the croutons just before serving to keep them crisp.
  • Finish and serve. Drizzle a little extra dressing over the salad in a thin stream.
  • Garnish with the reserved sliced green onion and a bit more dill, if desired.
  • Spoon a little more dressing (1–2 tablespoons) over the warm beef in the pan and toss once.
  • Pile the glazed shaved beef over the cabbage and potatoes, letting some pieces drape and fall naturally for height and texture.
  • Scatter the 3 oz Dubliner cheese shards over the top.
  • Add the croutons just before serving so they stay crisp.
  • Finish and serve
  • Drizzle a little extra dressing over the salad in a thin stream, focusing on any dry-looking spots while avoiding big puddles.
  • Garnish with the reserved sliced green onion and a little extra dill, if you like.
  • Finish with a final twist of black pepper and a tiny pinch of flaky salt.
  • Serve right away.

Notes

Don’t overcook the beef - this cut is thin and meant for quick cooking. Once it browns, it’s finished.
Properly massage the cabbage - it makes a big difference. Salt it generously and massage until it softens slightly.
Control the dressing acidity - we are using malt vinegar, pickle brine, and mustard. Start with less vinegar and add more gradually. 

Nutrition

Serving: 1bowlCalories: 477kcalCarbohydrates: 16gProtein: 33gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 92mgSodium: 344mgPotassium: 764mgFiber: 3gSugar: 4gVitamin A: 386IUVitamin C: 32mgCalcium: 216mgIron: 4mg
Keyword cabbage, caraway, shaved beef
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