Name: Smoky Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lean beef brisket; 1 whole sprouted grain bun; 1 cup shredded green cabbage; 2 tbsp non-fat Greek yogurt; 1 tbsp apple cider vinegar; 2 tbsp sugar-free barbecue sauce; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Smoky Brisket Sandwich with Tangy Slaw

Slow-cooked brisket piled onto a toasted sprouted grain bun and topped with a crisp, tangy yogurt-based slaw for a satisfying crunch.

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NUTRITION

Protein

54.3g

Fat

24.2g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz lean beef brisket

1 whole sprouted grain bun

1 cup shredded green cabbage

2 tbsp non-fat Greek yogurt

1 tbsp apple cider vinegar

2 tbsp sugar-free barbecue sauce

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, sea salt, and black pepper until the dressing is smooth.
2
Add the shredded green cabbage to the bowl and toss thoroughly to coat, then set aside to allow the flavors to meld.
3
Thinly slice the cooked brisket against the grain and place it in a small skillet over medium heat.
4
Add the sugar-free barbecue sauce, smoked paprika, and garlic powder to the brisket, stirring gently until the meat is heated through and glazed.
5
Open the sprouted grain bun and toast it in a dry pan or toaster until the edges are golden and fragrant.
6
Layer the warm, saucy brisket onto the bottom half of the bun and top with a generous heap of the tangy cabbage slaw.
7
Place the top bun over the slaw and serve immediately while the brisket is hot and the slaw is crisp.