Reuben Salad
This Reuben Salad turns the classic deli sandwich into a crisp chopped salad topped with buttery air fryer rye croutons. The slaw is tossed in Thousand Island dressing first, so the flavor is in every bite instead of sitting on top.
Servings: 4 servings
Calories: 247kcal
Equipment
- Air fryer (Ninja Combi, Ninja Foodi, or any air fryer)
- Cutting board
- Chef's knife
- Large mixing or serving bowl
- Measuring Cups and Spoons
- Silicone spatula or tongs
- fine mesh strainer
- Small bowl for melting butter
Ingredients
Rye Croutons
- 4 cups rye bread, cut into cubes 1½ to 2-inch cubes; pumpernickel works beautifully too
- ½ cup salted butter, melted unsalted butter can be used, see the salt below
- ¼ teaspoon fine grain sea salt optional; only if you are using unsalted butter or an unsalted loaf
Reuben Slaw
- 2 cups coleslaw mix or shredded green cabbage
- ½ cup Thousand Island dressing homemade or store-bought
Salad
- 4 to 5 leaves romaine lettuce, roughly chopped about 3 cups once chopped
- ½ cup sauerkraut, drained and squeezed dry from a bag or a jar, not canned
- 4 oz corned beef, shaved deli shaved is best; cubed homemade corned beef also works
- 2 oz Swiss cheese, cubed from a block, cut into bite-sized cubes
Thousand Island Dressing
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon sweet pickle relish or dill if you prefer
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Homemade Thousand Island Dressing
- Combine all ingredients in a small bowl and whisk together. (makes a little over 1 cup of dressing)1 cup mayonnaise, ¼ cup ketchup, 1 Tbsp sweet pickle relish, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder
Rye Croutons
- Cut the rye bread into 1½ to 2-inch cubes until you have 4 cups. Bite-sized is the goal. Larger cubes work, they just take a little longer to crisp and can be cumbersome in the salad. If you are using thin sliced rye, cube it the same way and reduce the air fry time a few minutes.4 cups rye bread, cut into cubes, ½ cup salted butter, melted, ¼ tsp fine grain sea salt
- Put the bread cubes directly into the air fryer basket or pot. If your air fryer came with a rack, leave it out. The croutons air fry more evenly and more quickly sitting right on the bottom. Pour the melted salted butter over the cubes and spread it around. If you are using unsalted butter or an unsalted loaf, add ¼ teaspoon of fine grain sea salt now.
- Toss the bread cubes until they are lightly coated with the butter. You do not want them fully saturated at this point, just coated. There is no need to preheat the air fryer.
- Air fry at 375℉/190℃ for 10 minutes total. At the 5 minute mark, pull the basket and toss the cubes around. If they look dry, spritz with a little avocado oil or add a bit more melted butter. Return them for the last 5 minutes.
Reuben Salad
- While the croutons cook, make the slaw. In a large bowl, combine 2 cups of coleslaw mix with ½ cup of Thousand Island dressing and toss until the cabbage is coated. Set it aside while you prep everything else. The dressing softens the cabbage slightly and flavors it all the way through.2 cups coleslaw mix, ½ cup Thousand Island dressing
- Roughly chop 4 to 5 leaves of romaine into bite-sized pieces. Take a little of the stem out, but not all of it, since that crunch is lovely in the salad. Add the romaine to the bowl.4 to 5 leaves romaine lettuce, roughly chopped
- Cut the Swiss cheese into bite-sized cubes and add it to the bowl. Add the shaved corned beef, separating the slices as you add them rather than chopping them up. It will break apart as you toss, and you want to be able to see the corned beef in the finished salad.2 oz Swiss cheese, cubed, 4 oz corned beef, shaved
- Add ½ cup of sauerkraut that has been drained and squeezed dry. Wet sauerkraut will water down the salad, especially if you are making it ahead.½ cup sauerkraut, drained and squeezed dry
- Toss everything together until the dressing is distributed through the salad. Plate it up, then top each serving with as many of the warm rye croutons as you like. The croutons crisp up a little more as they sit, so there is no need for a cooling rack. Serve right away.
Notes
PREP TIPS
• Drain the sauerkraut and then squeeze it dry with your hands or press it in a fine mesh strainer. This is the single biggest thing you can do to keep the salad from going watery.
• Ask the deli to shave the corned beef rather than slicing it thick. Thick slices do not distribute through a salad the same way.
• Cube the Swiss cheese and the bread to about the same bite-sized scale so every forkful is balanced. COOKING TIPS
• Skip the rack in your air fryer and put the bread cubes right in the basket or pot. They crisp faster and more evenly with full contact.
• No preheating needed. Put them in cold and start the 10 minutes.
• If you are using a drawer style air fryer with a smaller base, toss the cubes more often than every 5 minutes so they brown evenly.
• Thin sliced rye cubes cook faster than cubes from a thick loaf. Start checking at 6 to 7 minutes. SERVING SUGGESTIONS
• Add the croutons at the table rather than tossing them in, so everyone can take as many as they want.
• This is a beautiful salad for a luncheon. It holds its color and it scales up or down easily. STORAGE
• Make ahead: Toss the coleslaw mix with the dressing up to a few hours ahead and refrigerate it. Add the romaine, corned beef, Swiss, and sauerkraut just before serving for the best texture.
• Refrigerator: Store leftover dressed salad in an airtight container for up to 2 days. The lettuce softens after that.
• Croutons: Store cooled croutons in an airtight container at room temperature for up to 5 days. Keep them separate from the salad so they stay crisp. NUTRITIONAL DISCLAIMER *Thousand Island dressing and croutons not included in the nutritional values.
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Drain the sauerkraut and then squeeze it dry with your hands or press it in a fine mesh strainer. This is the single biggest thing you can do to keep the salad from going watery.
• Ask the deli to shave the corned beef rather than slicing it thick. Thick slices do not distribute through a salad the same way.
• Cube the Swiss cheese and the bread to about the same bite-sized scale so every forkful is balanced. COOKING TIPS
• Skip the rack in your air fryer and put the bread cubes right in the basket or pot. They crisp faster and more evenly with full contact.
• No preheating needed. Put them in cold and start the 10 minutes.
• If you are using a drawer style air fryer with a smaller base, toss the cubes more often than every 5 minutes so they brown evenly.
• Thin sliced rye cubes cook faster than cubes from a thick loaf. Start checking at 6 to 7 minutes. SERVING SUGGESTIONS
• Add the croutons at the table rather than tossing them in, so everyone can take as many as they want.
• This is a beautiful salad for a luncheon. It holds its color and it scales up or down easily. STORAGE
• Make ahead: Toss the coleslaw mix with the dressing up to a few hours ahead and refrigerate it. Add the romaine, corned beef, Swiss, and sauerkraut just before serving for the best texture.
• Refrigerator: Store leftover dressed salad in an airtight container for up to 2 days. The lettuce softens after that.
• Croutons: Store cooled croutons in an airtight container at room temperature for up to 5 days. Keep them separate from the salad so they stay crisp. NUTRITIONAL DISCLAIMER *Thousand Island dressing and croutons not included in the nutritional values.
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 9g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 798mg | Potassium: 287mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2660IU | Vitamin C: 24mg | Calcium: 162mg | Iron: 2mg