Crowd-Pleaser
Brisket "Tacos" with Cilantro Slaw
Spicy Sweet Potato Salad
Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup minced fresh cilantro
- 2 jalapeño peppers, seeded and minced
- 2 Tbsp fresh lime juice
- 1 Tbsp extra virgin olive oil
- 1 tsp raw honey
- Reserved cooked brisket (from Brisket with Carrots and Onions recipe)
- 1 head green leaf lettuce, leaves separated
Instructions
- Toss together first 6 ingredients and salt to taste in a large bowl; let stand 10 minutes.
- Microwave brisket until thoroughly heated.
- Serve hot brisket in lettuce leaves with slaw.
Side Dish Ingredients
- 2 lb sweet potatoes, peeled and cut into 1-inch pieces
- ½ cup finely chopped sweet onion
- ⅓ cup avocado oil mayonnaise (or homemade Paleo mayonnaise)
- 2 Tbsp orange juice
- 1 tsp smoked paprika (or use regular)
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
Side Dish Instructions
- Bring sweet potatoes and water to cover to a boil in a large saucepan; reduce heat, and simmer 15 minutes or until potatoes are tender.
- Drain and transfer to a large bowl.
- Stir in onion, mayonnaise, orange juice, paprika, cumin, and cayenne pepper; toss well.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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