Low-Carb Reuben Bowls (Printable Format)
Corned beef, sauerkraut, and Swiss melt together with creamy dressing in hearty, flavorful low-carb bowls.
# Needed Ingredients:
→ Dressing
01 -
1 cup mayonnaise
02 -
2 tablespoons sweet pickle relish
03 -
2 tablespoons ketchup
04 -
1 tablespoon prepared horseradish
05 -
1 tablespoon fresh lemon juice
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon kosher salt
08 -
1 teaspoon freshly ground black pepper
09 -
1 teaspoon caraway seeds
10 -
2 tablespoons extra-virgin olive oil
→ Bowl
11 -
1 medium yellow onion, chopped
12 -
5 cups green cabbage, thinly sliced
13 -
1 cup shredded carrot
14 -
1 pound corned beef, sliced 1/2 inch thick
15 -
1 cup sauerkraut, drained
16 -
1 cup shredded Swiss cheese
17 -
1/4 cup thinly sliced cornichons
18 -
2 tablespoons green onion, thinly sliced
# Preparation Steps:
01 -
In a mixing bowl, whisk together mayonnaise, sweet pickle relish, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, kosher salt, black pepper, caraway seeds, and extra-virgin olive oil until the mixture is smooth and creamy.
02 -
Heat a skillet over medium heat and add a small amount of olive oil. Add chopped yellow onion and sauté for 3 to 4 minutes until translucent.
03 -
Stir in the green cabbage and shredded carrot to the skillet. Cook for 5 to 7 minutes until vegetables are tender while retaining a slight crunch.
04 -
Add sliced corned beef to the skillet and stir for 2 to 3 minutes until heated through.
05 -
Layer the cabbage, carrot, and corned beef mixture into serving bowls. Top with drained sauerkraut and shredded Swiss cheese.
06 -
Drizzle the prepared dressing over the top of each bowl.
07 -
Garnish with sliced cornichons and green onion. Serve immediately.
# Supplementary Details:
01 -
For a lighter option, substitute mayonnaise with Greek yogurt. Adjust vegetables and protein according to preference for different flavor variations.