YOUR SOLIN GENERATED RECIPE
Smoky BBQ Brisket Sandwich with Tangy Slaw
Slow-roasted brisket piled onto a toasted sprouted bun and topped with a crisp, tangy Greek yogurt slaw that provides a refreshing crunch.
INGREDIENTS
3.5 oz Beef brisket
0.5 whole Sprouted grain bun
0.5 cup Green cabbage
0.25 cup Carrots
2 tbsp Plain nonfat Greek yogurt
1 tsp Apple cider vinegar
2 tbsp Sugar-free BBQ sauce
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, garlic powder, sea salt, and black pepper until the dressing is smooth and creamy.
Add the shredded cabbage and carrots to the bowl, tossing thoroughly until every strand is coated in the tangy dressing; let it sit for five minutes to soften slightly.
Place the brisket in a medium skillet over medium-low heat, adding the sugar-free BBQ sauce and smoked paprika to infuse the meat with a deep, smoky aroma.
While the meat warms, split the sprouted grain bun and toast it in a separate pan or toaster oven until the edges are golden and crisp.
Build the sandwich by piling the warm, saucy brisket onto the bottom bun, topping it with a generous portion of the crisp slaw, and finishing with the top bun.