INGREDIENTS
3 cups shredded red cabbage
2 TBSP. apple cider vinegar
1/2 tsp. celery seeds
1/4 cup parsley leaves, finely chopped
1/4 cup plain Greek yogurt
2 TBSP. mayonnaise
2 TBSP. sweet pickle relish
1 TBSP. fresh lemon juice
1 tsp. Dijon mustard
Salt and pepper
2 large egg whites
3/4 cup plain dried bread crumbs
4 skinless flounder fillets
4 hamburger buns, toasted
1/2 English cucumber, very thinly sliced
DIRECTIONS
Preheat broiler on high.
Coat jelly roll pan lightly with cooking spray.
In a large bowl, combine cabbage, vinegar and celery seeds; toss well and set aside.
In a small bowl with wire wisk, stir together parsley, yogurt, mayo, relish, lemon juice, mustard, 1/4 tsp. salt and 1/8 tsp. pepper; cover and refrigerate.
In pie plate, whisk egg whites just until frothy.
Place bread crumbs on a plate.
Season both sides with salt and pepper.
Dip flounder into egg whites, then coat with bread crumbs.
Place on broiler pan and broil 2 to 3 minutes or until golden brown on both sides.
Cut each fillet in half.
Spread 2 TBSP. of tartar sauce on each bun; top with cucumber, flounder and slaw.
Serves 4.
