Name: Tangy High-Protein Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup Non-fat Greek yogurt; 1 tbsp Apple cider vinegar; 1 tbsp Dijon mustard; 1 tsp Honey; 0.5 tsp Celery seed; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Hemp hearts; 2 cup Shredded cabbage and carrot mix; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tangy High-Protein Coleslaw

Whisked Greek yogurt and apple cider vinegar create a creamy, zesty base for crisp shredded cabbage and nutrient-dense hemp hearts.

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NUTRITION

Protein

37.4g

Fat

6.3g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 tbsp Dijon mustard

1 tsp Honey

0.5 tsp Celery seed

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Hemp hearts

2 cup Shredded cabbage and carrot mix

1 tbsp Fresh parsley

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PREPARATION

1
In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, sea salt, and black pepper until the texture is smooth.
2
Add the shredded cabbage and carrot mix to the bowl along with the hemp hearts.
3
Toss the vegetables thoroughly with the dressing until every shred is evenly coated.
4
Fold in the freshly chopped parsley for a burst of color and herbal brightness.
5
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.