Apple Zucchini Slaw Recipe Topped on Beef Roast Sliders
I came up with this recipe the day after making a large beef rump roast for dinner. Not wanting to have the very same dinner menu from the night before, put together my beef roast sliders topped with apple zucchini slaw, and it was a major hit.
This recipe is straightforward to make, especially since it uses leftover ingredients. My beef rump roast was slow-cooked and became very easy to heat back up either in the slow cooker itself or microwaving portions of it. You can use any leftover, slow-cooked variety of beef with any seasonings on it. It doesn’t matter. The ideas of the game are to help use up expensive meat for the entire family to enjoy. This sandwich also extends a small piece of leftover meat that helps to feed four family members.
I made this sandwich recipe in the dead of summer so my zucchini collection was abundant. The apple zucchini slaw recipe makes a lot of great and fresh slaw which only uses one apple and one medium-sized zucchini. The rest of the ingredients are the main staples in most kitchens. Let it sit for about 2 hours and poof, a fantastic and new variety of coleslaw.
Cost of this recipe.
This recipe is only a shredded beef sandwich with apple zucchini slaw. The special slaw can be eaten as a side dish but is best on top of the beef sandwiches. The total cost that I have come up with is about $8.40 for only the sandwich or about $2.10 per. An extra cost will be added if you make a couple of side dishes to go along with this meal.
We would love to hear from you, so comment and rate the recipe down below. Also, check out a few of our other fantastic slaw recipe posts.
Sweet Chili Chicken Burgers with Spicy Pineapple Slaw
Sweet chili chicken burgers are an easy and fast change up to the regular beef burger. Topped with sweet and spicy Sriracha pineapple coleslaw is perfect.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
In a medium bowl combine apple cider vinegar, mayo, honey, mustard, salt and pepper together. Blend together with an immersion blender for 1 minute.
Shred zucchini, apples, and carrots into blended dressing. Stir up, cover and place in refrigerator for at least 2 hours. Make sure to peel apples and carrots before shredding.
Beef Roast Sliders
Use leftover slow cooked beef roast or any precooked beef. Shred or cut into small bites size pieces and warm up. Place on buns or sliders then top with apple zucchini slaw
