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​Brisket Sandwiches with Apple-Cabbage Slaw & Creamy Horseradish Dressing

Posted by Paula Disbrowe on 3rd Dec 2021


Is there a greater gift than leftover brisket? “Yes,” a wise man answered, “when that brisket is served with apple-cabbage slaw and creamy horseradish dressing.”

Brisket Sandwiches with Apple-Cabbage Slaw & Creamy Horseradish Dressing
Makes 4 sandwiches
Prep Time: about 30 minutes
2 tablespoons freshly grated horseradish (or prepared horseradish)
1 tablespoon apple cider vinegar, plus more as needed
⅓ cup mayonnaise, (preferably Duke’s)
⅓ cup sour cream
Salt and freshly ground black pepper
1/2 head green cabbage
1 medium onion
1 large, crisp and tart apple (e.g. Northern Spy, Honeycrisp, Granny Smith)
Leftover sliced brisket  recipe here
4 ciabatta rolls


To make the dressing, whisk together the horseradish, apple cider vinegar, mayo, and sour cream in a mixing bowl (big enough to hold the vegetables). Lightly season with salt and pepper, taste and add more vinegar if desired and then set aside.
Use a Japanese mandoline to thinly slice the cabbage, onion, and (cored but not peeled) apple. Place the vegetables in the bowl with the dressing and toss to combine; lightly season again with salt and pepper.
To make the sandwiches, split the ciabatta rolls horizontally. Pile about ½ cup of slaw on the bottom roll, top with brisket slices, as desired, and the top of the bun. Give the sandwich a gentle “squish” to meld the flavors, slice in half and serve.