Name: Smoked Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Smoked beef brisket; 0.5 whole Sprouted grain bun; 1 cup Shredded green cabbage; 0.25 cup Shredded carrots; 2 tbsp Plain Greek yogurt; 1 tbsp Apple cider vinegar; 0.5 tsp Raw honey; 0.5 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 slices Sugar-free pickles

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 beef brisket piled onto a toasted sprouted bun and topped with a crisp, tangy Greek yogurt slaw that provides a refreshing crunch.

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NUTRITION

Protein

32.9g

Fat

20.5g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Smoked beef brisket

0.5 whole Sprouted grain bun

1 cup Shredded green cabbage

0.25 cup Shredded carrots

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Raw honey

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slices Sugar-free pickles

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, raw honey, Dijon mustard, sea salt, and black pepper to create the dressing.
2
Toss the shredded green cabbage and carrots with the dressing until well coated, then let it sit for 10 minutes to allow the flavors to meld and the cabbage to soften.
3
Lightly toast the sprouted grain bun in a dry skillet or toaster until the edges are golden brown and fragrant.
4
Gently warm the smoked brisket slices in a skillet over low heat with a teaspoon of water to keep the meat tender and moist.
5
Layer the warmed brisket onto the bottom half of the toasted bun, top with a generous portion of the tangy slaw and the pickle slices, then finish with the top bun.