Brisket and Slaw Roulades
Serves: 12
  • ⅓ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 cups finely chopped purple cabbage
  • ⅓ cup finely chopped carrot
  • 2 large multigrain flatbreads
  • ½ cup chopped smoked brisket
  1. In a medium bowl, stir together mayonnaise, vinegar, sugar, salt, and pepper. Add cabbage and carrot, stirring until combined. Cover and refrigerate for at least 4 hours or overnight.
  2. Stir slaw again, and drain well. Spread an even layer of slaw onto flatbreads. Scatter brisket on top of slaw.
  3. Starting at one short side, roll up flatbreads firmly and evenly to encase ingredients and form a cylinder. Tuck ends under. Wrap tightly in plastic wrap, and refrigerate for 4 hours.
  4. Just before serving, remove plastic wrap. Using a serrated knife in a gentle sawing motion, trim and discard ends. Slice roulade into 12 (½-inch) slices. Serve immediately.
Recipe by TeaTime Magazine at