YOUR SOLIN GENERATED RECIPE
Smoky Brisket Sandwich with Tangy Slaw
Slow-roasted brisket sliced thin and piled onto a toasted sprouted bun with a crisp, tangy slaw for a refreshing crunch.
INGREDIENTS
3 oz Beef brisket
0.5 whole Sprouted grain bun
0.5 cup Green cabbage
0.5 cup Purple cabbage
0.25 cup Carrots
2 tbsp Greek yogurt
1 tbsp Apple cider vinegar
0.5 tsp Dijon mustard
2 tbsp Sugar-free BBQ sauce
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sea salt, and black pepper until smooth.
Toss the shredded green cabbage, purple cabbage, and carrots into the yogurt mixture until the vegetables are thoroughly coated.
Place the sliced brisket in a small skillet over medium heat with the sugar-free BBQ sauce and a tablespoon of water, heating until warmed through.
Toast the sprouted grain bun in a toaster or under a broiler until the edges are golden brown.
Layer the warm brisket onto the bottom half of the toasted bun and sprinkle with the smoked paprika.
Top the meat with a generous portion of the tangy slaw, place the top bun on, and serve immediately.