Smoked Brisket Sandwiches with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy smoked brisket piled on soft buns and topped with a crisp, tangy cabbage coleslaw for a satisfying outdoor meal. This sandwich and wrap recipe, ready in about 30 minutes, pairs smoked beef brisket, sliced thin, soft sandwich buns, green cabbage, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb smoked beef brisket, sliced thin
• 4 soft sandwich buns
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 large carrot, grated
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 grated large carrot.
2. Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth.
3. Step 3: Pour the dressing over the cabbage mixture, toss well to coat, and refrigerate the coleslaw for at least 30 minutes to develop flavor.
4. Step 4: Warm 1 lb thinly sliced smoked beef brisket in a skillet over medium heat with 1 tbsp olive oil for 3-4 minutes until heated through and edges are slightly crispy.
5. Step 5: Toast 4 soft sandwich buns on the grill or in a skillet until golden, then assemble sandwiches by layering brisket and a generous scoop of tangy coleslaw on each bun.