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)
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.