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+ servings

Reuben In A Bowl

This Reuben in a Bowl recipe is a low carb, gluten free, dairy free, and grain free alternative to the classic American deli sandwich!
4.82 from 16 votes
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  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 2 cloves minced garlic
  • 1 lb bag coleslaw mix (red & green cabbage + carrots)
  • 1 lb frozen cauliflower rice
  • 1/2 lb deli corned beef (or leftover corned beef brisket), cut into 1 inch pieces (approximately 2 cups total)
  • 1/4 tsp pepper
  • 1 tsp sea salt
  • 1/2 tsp caraway seeds
  • 2 tsp apple cider vinegar
  • 1/4 cup chicken broth

Thousand Island Dressing

  • 1/2 cup mayo
  • 1 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 2 tbsp dill pickles, finely diced
  • 1 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp ground mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • Heat the olive oil in a large deep skillet over medium heat. Add in the onion and saute for 2-3 minutes. Add the garlic and stir for 30 seconds until fragrant.
  • Add in the coleslaw mix, frozen cauliflower rice, and corned beef and stir well. Add in the salt, pepper, and caraway seeds. Add the apple cider vinegar and the chicken broth and cover the pan.
  • Let it cook over medium heat, stirring occasionally, for 7-10 minutes or until most of the liquid has evaporated.
  • While the skillet is cooking, mix all of the dressing ingredients together in a bowl. Serve the dressing drizzled over the reuben bowls and enjoy!


The Thousand Island dressing can be stored in the fridge for up to 4 days. 


Calories: 548kcal, Carbohydrates: 22g, Protein: 17g, Fat: 45g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 2707mg, Potassium: 1073mg, Fiber: 8g, Sugar: 10g, Vitamin A: 276IU, Vitamin C: 153mg, Calcium: 124mg, Iron: 3mg