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 Beef brisket; 0.5 whole Sprouted grain bun; 1 cup Green cabbage; 0.25 cup Carrots; 1 tbsp Plain Greek yogurt; 1 tsp Apple cider vinegar; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0 tsp Extra virgin olive oil

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

Tender, slow-roasted brisket seasoned with smoky spices and piled onto a toasted sprouted bun with a crisp, tangy slaw for a refreshing crunch.

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NUTRITION

Protein

46.3g

Fat

27.5g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef brisket

0.5 whole Sprouted grain bun

1 cup Green cabbage

0.25 cup Carrots

1 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0 tsp Extra virgin olive oil

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and a pinch of the sea salt and black pepper to create the dressing.
2
Toss the shredded green cabbage and carrots in the dressing until thoroughly coated, then set aside in the refrigerator to allow the flavors to meld.
3
Season the pre-cooked brisket slices evenly with the smoked paprika, garlic powder, and the remaining salt and pepper.
4
Heat a skillet over medium heat with the olive oil and lightly toast the inside of the sprouted grain bun until golden and fragrant.
5
Add the brisket slices to the same skillet for 1-2 minutes just until warmed through and the spices become aromatic.
6
Assemble the sandwich by placing the warm brisket on the toasted bottom bun and topping it with a generous portion of the tangy slaw before closing with the top bun.