Name: Corned Beef Sandwiches with Dill-Ranch Coleslaw
Yield: 4
Ingredients: Cabbage; 1/2 head Napa cabbage, finely shredded or chopped; 1 tbsp kosher or sea salt; 2 red, orange or yellow bell peppers, stem and seeds discarded, thinly sliced; Dressing; 1/2 cup mayonnaise (low fat is fine); 3 tbsp buttermilk; 2 tsp apple cider vinegar; 1/2 tsp dried dill weed; 1 tsp ground celery seed; 1 tsp buttermilk ranch dressing base; 1 to 2 tsp granulated sugar, to taste (optional); 1/4 tsp salt, or to taste; 1/4 tsp freshly ground black pepper, or to taste; Sandwiches; 8 slices of sturdy bread (or gluten-free bread), toasted; Coarse mustard; Mayonnaise (low-fat is OK); 1/3 to 1/2 lb thinly sliced leftover corned beef, at room temperature; 8 slices Swiss, Gruyere, or Emmental cheese