Hey! We’re Not Rabbits!


Yeap, that’s what H says when I offered him this cabbage salad for lunch. But how are we going to go meatless if we aren’t even trying?? Eventually we added 2 tins of tuna. Anyway, I’m glad for the change of salad.  I have enough of lettuce and is craving for something different. And this crunchy cabbage just might be the cure.

CABBAGE SALAD WITH WALNUTS AND TUNA
(inspired by The Edible Perspective)
serve 2

3 cup shredded red cabbage
1 cup shredded green cabbage
1 medium carrot, grated
handful of walnuts, roughly chopped
2 tins of tuna, drained

  • Wash the vegetables & toss everything together. Serve with the lemon honey dressing

LEMON HONEY DRESSING
juice of half large lemon

1 tsp garlic confit
1 tbsp honey

1/4 cup olive oil
pinch of salt 

  • In a bowl, whisk the lemon, honey and garlic confit until it forms a thick paste before slowly adding the olive oil. Season with salt & adjust if necessary.

Note: Skip the tuna, if you want to make it a meat-free, light meal. Or substitute it with sharp cheese. The salad is refreshing.

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