Recipe of the Month: Healthy Corned Beef & Cabbage Salad

Staying on track with your fitness goals doesn’t mean sitting on the sidelines during your favorite holidays. We believe that health is about sustainability, not sacrifice. This month, we’re putting a fresh, nutrient-dense spin on a classic St. Paddy’s Day staple so you can honor the tradition and your progress at the same time.

INGREDIENTS

• 1 lb lean brisket, fully trimmed
• 1 large head green cabbage
• 2 apples
• 2 slices turkey bacon
• 1 tablespoon olive oil
• 1 tsp cracked black pepper
• 1 tsp sea salt
• 1 tbsp whole grain mustard
• Juice of 1 lemon
• Fresh parsley (optional)

COOKING INSTRUCTIONS

• Slow-Cooked Lean Brisket: Preheat oven to 300°F. Season brisket lightly with pepper. Place in a covered roasting pan with 1 cup water or low-sodium broth. Cook for 3 to 4 hours until tender. Let rest 15 minutes before slicing thin against the grain.
• Turkey Bacon: Heat a skillet over medium heat. Cook turkey bacon 3 to 4 minutes per side until crispy. Transfer to paper towel and chop into small pieces when cooled.
• Roasted Cabbage: Preheat oven to 400°F. Toss chopped cabbage with olive oil, sea salt, and pepper. Spread evenly on baking sheet and roast 20 to 25 minutes until lightly browned.
• Assemble Salad: In a large bowl, combine roasted cabbage (~2 cups) and apple slices (~90g). Top with sliced brisket (5 oz.) and a small sprinkle of turkey bacon (~1/2 slice). Drizzle with lemon juice and mustard. Garnish with parsley if desired.
  
  Per Serving (1/4 of recipe)
  Calories: ~346.5 kcal | Protein: ~40g (5oz)
  Carbohydrates: ~18g | Fat: ~13g

Want more ways to celebrate without the “food hangover?” We’ve put together a quick-start PDF to help you navigate the holiday with ease. Download our Healthy St. Patrick’s Day Swaps to get our favorite nutrient-dense alternatives for all your favorite Irish treats.

Developed by Shana Carpenter with the assistance of ChatGPT. Nutritional information provided by Bo Wind and Recoup’s LIFE Nutrition Program.