Clean Eating Cabbage Salad With Tuna |
|
 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese inspired salad. Ingredients:
3 cups napa cabbage, shredded |
2 cups red cabbage, shredded |
2 green onions, sliced |
2 tablespoons almonds, sliced |
2 teaspoons toasted sesame seeds |
12 ounces tuna in water, drained |
3 tablespoons rice wine vinegar |
1 tablespoon olive oil |
1 teaspoon sesame oil |
1 tablespoon sucanat |
sea salt, to taste (optional) |
Directions:
1. In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
2. In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
3. For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.
|
|