Name: Smoky Brisket Sandwich with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Beef brisket; 1 whole Sprouted grain bun; 0.5 cup Green cabbage; 0.25 cup Carrots; 1 tbsp Apple cider vinegar; 1 tbsp Plain Greek yogurt; 1 tsp Dijon mustard; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 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-roasted brisket slices piled high on a toasted sprouted bun, topped with a crisp and vibrant vinegar-based slaw for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.0g

Fat

18.9g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef brisket

1 whole Sprouted grain bun

0.5 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, sea salt, and black pepper to create the dressing.
2
Toss the shredded green cabbage and carrots with the dressing until thoroughly coated, then set aside to allow the vegetables to soften slightly.
3
Place the pre-cooked beef brisket slices in a skillet over medium heat with a tablespoon of water, covering for 2 minutes to gently steam and reheat without drying out.
4
Split the sprouted grain bun and toast the cut sides in the skillet or a toaster until they are golden brown and fragrant.
5
Arrange the warm brisket slices onto the bottom half of the bun.
6
Top the brisket with the prepared tangy slaw and finish with the top half of the bun before serving immediately.