Ingredients
- 4 slices wheat bread
- 8-10 Dr. Praeger’s Southern Cornmeal Crusted Fish Sticks
- ⅓ cup green cabbage (diced finely)
- ⅓ cup red cabbage (diced finely)
- 1 tablespoon tartar sauce, plus extra for assembly
- ¼ cup carrots (grated)
- 2 tablespoons lemon juice
- ½ cup mixed salad greens
- 1 teaspoon honey
Directions
Yield: 2 Sandwiches
- Toss cabbage, carrot, lemon juice, 1 tablespoon tartar sauce, and honey until thoroughly coated.
- In a nonstick skillet, cook fish sticks 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned.
- Toast bread sliced, and assemble the sandwich with the additional tarter sauce, greens, cabbage mixture, and fish sticks.
Mediterranean Vegetable Quiche
Hash Brown Breakfast Skillet
Southwestern Breakfast Bowl with Four Potato Puffs