Ingredients
- 3 ea. Incogmeato™ Chik’n Tenders, fried
- 2 fl. oz. Carolina Gold BBQ Sauce, prepared
- 1 ea. Brioche bun, toasted
- 2 Tbs. Caramelized onion
- ¼ cup Red cabbage slaw
- 4 ea. Bread ‘n butter pickles, slices
Red Cabbage Slaw
- ¼ cup Mayonnaise
- ½ tsp. Granulated sugar
- ½ tsp. Kosher salt
- ¼ tsp. Black pepper
- 1 Tbs. Cider vinegar
- 1 tsp. Dijon mustard
- 1 ½ cups Red Cabbage, shredded
- 2 Tbs. Red onion, finely diced
- ½ cup Carrot, shredded
Recipe Directions
1. Fry Incogmeato® Chik’n Tenders according to instructions. Remove tenders from fryer and transfer to a clean mixing bowl. Toss with Carolina Gold BBQ sauce until completely coated.2. Toast brioche buns on flat top or vertical bun toaster.
3. Top toasted bun base with sauced Incogmeato® Chik’n Tenders, caramelized onions, prepared red cabbage slaw, bread ‘n butter pickles, and toasted brioche bun top.
4. Serve immediately with selected side.
RED CABBAGE SLAW
1. In a medium-sized mixing bowl, combine mayonnaise, sugar, salt, black pepper, cider vinegar, and Dijon mustard. Whisk thoroughly until all ingredients are completely incorporated.
2. In the same bowl, add red cabbage, red onion, and carrot. Toss to combine.
3. Cover and rest under refrigeration for 30 minutes before serving.
