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Shred the cabbage into strips about 1/8 in to 1/4 in (3 mm to 6 mm) thin. Similarly, cut the sliced corned beef and Swiss cheese into about 1/8 in to 1/4 in (3 mm to 6 mm) thin strips. You can also change it up by using pastrami or roast beef instead of corned beef. Dice the dill pickles. In a bowl, mix together the may, diced dill pickles and apple cider vinegar. In a large bowl, add about half of the cabbage, corned beef and cheese and toss it in about half the sauce. Add the remaining ingredients and toss everything together. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge.
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