Name: Smoked Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Smoked beef brisket; 0.5 whole Sprouted grain bun; 1 cup Green cabbage; 0.25 cup Carrots; 2 tbsp Nonfat plain Greek yogurt; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 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 onto a toasted sprouted grain bun and topped with a crisp, vinegar-based slaw for a refreshing crunch.

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NUTRITION

Protein

40.4g

Fat

24.4g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Smoked beef brisket

0.5 whole Sprouted grain bun

1 cup Green cabbage

0.25 cup Carrots

2 tbsp Nonfat plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Finely shred the green cabbage and carrots using a sharp knife or a box grater.
2
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, sea salt, black pepper, and garlic powder until the dressing is smooth.
3
Toss the shredded cabbage and carrots into the dressing until evenly coated, then set aside to let the flavors meld.
4
Lightly toast the sprouted grain bun in a dry pan over medium heat until the edges are golden and fragrant.
5
Warm the sliced smoked brisket gently in a skillet over medium-low heat with a splash of water to keep the meat tender.
6
Place the warmed brisket slices on the bottom half of the toasted sprouted bun.
7
Heap a generous portion of the tangy slaw over the brisket to add height and texture.
8
Place the top of the bun over the slaw and serve immediately while the brisket is warm.