In a large saucepan over low heat, warm the corned beef in enough lightly salted water to cover.
Place the cabbage, bell pepper and onion in a large mixing bowl and toss to combine.
In a separate mixing bowl, whisk together the sandwich spread, horseradish sauce, prepared horseradish, Dijon mustard and ketchup.
Drain the water from the corned beef and add to the cabbage. Pour the dressing over the corned beef & cabbage and toss gently too coat.
Season with the red pepper flakes, and salt and pepper to taste. Toss gently to coat and serve immediately.
Serving Suggestion: Serve as a salad, place in a 10-inch flour tortilla to make a wrap, stuff into pita bread or serve between two slices of rye bread.
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