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shredded-beef salad with creamy dressing
shredded-beef salad with creamy dressing

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

shredded-beef salad with creamy dressing

Preparation 10 minutes
Cooking time aucune
Servings 4 to 6



  • 125 ml (1/2 cup) 35% cream
  • 125 ml (1/2 cup) buttermilk
  • 30 ml (2 tbsp) whole-grain mustard
  • 30 ml (2 tbsp) maple syrup
  • 60 ml (1/4 cup) onion, chopped
  • 30 ml (2 tbsp) cider vinegar
  • Salt and pepper


  • 1/2 savoy cabbage, thinly sliced
  • 1/2 red cabbage, thinly sliced
  • 2 carrots, grated
  • 1 x 140 g (5 oz) container of baby spinach
  • 500 ml (2 cups) homemade or store-bought shredded beef
  • Pinch of sugar
  • Pinch of salt


  1. In a 2-cup measuring cup, using a hand blender whisk together all the ingredients for 2 minutes or until thick and with a silky texture (similar to mayonnaise).
  2. Salad: In a salad bowl and using your hands, mix the cabbages and carrots with the sugar and salt for about one minute. (This softens the cabbage.) Add the spinach and toss.
  3. Divide the salad among plates, top with the shredded beef and drizzle with dressing just before serving.
Availability in stores