Crunchy Red Cabbage + Tuna Slaw
Most mornings I don't have enough time to get breakfast on the table for my family + lunch for my husband. Although this is the case, I really value him having healthy lunches at work, and I know that if he doesn't take something from home then he will end up not eating or eating junk from a drive thru. My husband has had some health issues in the past (non-alcoholic fatty liver disease as one of them) and so his diet is very important to me as I seek to feed our family simply and wholesomely.
This is such a perfect summer lunch, it's fresh and quick to make. You don't have to add lemon, but I think the citrus adds a zing that I've come to crave!
- 1 can tuna (where to buy)
- 1/2 cup mayo (where to buy)
- 1/2 teaspoon Dijon mustard
- 1/3 of a medium red cabbage
- 1 cup romaine lettuce
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- juice of 1/2 a lemon (optional)
TIP: Save the remaining cabbage for dinner during the same week. Add it to some chicken broth with some salt and pepper and simmer until wilted. Serve along side a protein and other veggies for dinner! You could also continue slicing it thinly and add some crunch to salads throughout the week!
Drain the tuna of it's water and mix the tuna, mayo and mustard together in a large bowl until completely smooth. Thinly slice cabbage then chop it up into small pieces. Roll up the lettuce leaves tightly and slice thinly into ribbons. Toss cabbage and lettuce with the tuna, along with salt, garlic powder and apple cider vinegar. Mix everything thoroughly, squeezing lemon juice over the top if you want to use it.
Serve as a side to some chicken or steak fresh off the grill or eat it as is for a fresh summer lunch. This salad will keep in the refrigerator up to 3 days.