Name: Smoked Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz smoked beef brisket; 0.5 whole whole wheat bun; 1 cup shredded green cabbage; 0.25 cup shredded carrots; 1 tbsp apple cider vinegar; 1 tbsp nonfat Greek yogurt; 0.5 tsp Dijon mustard; 1 tbsp sugar-free BBQ sauce; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoked Brisket Sandwich with Tangy Slaw

Slow-smoked lean brisket piled high on a toasted sprouted bun, topped with a zesty, crisp cabbage slaw that provides a refreshing crunch in every bite.

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NUTRITION

Protein

41.7g

Fat

30.1g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz smoked beef brisket

0.5 whole whole wheat bun

1 cup shredded green cabbage

0.25 cup shredded carrots

1 tbsp apple cider vinegar

1 tbsp nonfat Greek yogurt

0.5 tsp Dijon mustard

1 tbsp sugar-free BBQ sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
In a small mixing bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, sea salt, and black pepper until smooth.
2
Add the shredded green cabbage and carrots to the bowl, tossing thoroughly until the vegetables are evenly coated in the dressing.
3
Place the sliced smoked brisket in a small skillet over medium heat, add the sugar-free BBQ sauce, and stir gently until the meat is warmed through.
4
Split the whole wheat bun and toast it in the oven or a toaster until the edges are golden brown and fragrant.
5
Place the warm, saucy brisket onto the bottom half of the toasted bun.
6
Heap the tangy cabbage slaw directly on top of the brisket to ensure every bite has a mix of warm meat and cool crunch.
7
Top with the remaining bun half and serve immediately while the brisket is hot.