Corned Beef Lettuce Wraps

I had some leftover corned beef last week so I made these fun lettuce wraps as a snack over the weekend. I loved the combo of the deep flavors in the corned beef with the bright slaw, and having the mild rice noodles made it more of a hearty and balanced snack. I think it was the mustard however, that really caused these to be a true mash-up instead of just sneaking some corned beef into a lettuce wrap. You can use your leftovers for this, or grab the recipe for my homemade corned beef here.
I put beets in my corned beef mixture to try and replicate the color pink salt would make. It comes out a little more natural looking that store bought, but is less grey than it would be without. Bright and fresh slaw with cucumber, cabbage, carrot, and some vinegar and chili paste. The noodles are just lightly tossed with a little sesame oil to prevent clumping. These were so tasty! It's the dollop of mustard that really made them.

Corned Beef Lettuce Wraps

  • slaw
  • 1 cup thin sliced cucumber
  • 1/2 cup julienne peeled carrot
  • 1/2 cup thin sliced red cabbage
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Honey
  • noodles
  • 2 cups prepared rice vermicelli
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Soy Sauce
  • everything else
  • bib or boston lettuce
  • slices of leftover corned beef
  • Mustard
  • Thai sweet chili sauce

Instructions

  1. Mix all the slaw ingredients in a bowl and stir to combine. Season with a pinch of salt. Store in the fridge until ready to use.
  2. Mix the oil and soy sauce into the noodles right after straining them to prevent them from clumping together.
  3. Build the lettuce wraps starting with the rice noodles, then a few pieces of corned beef, some of the slaw, and a little mustard. Serve with the Thai chili sauce on the side.