Clean Eating Cabbage Salad With Tuna - cooking recipe

Ingredients

SALAD
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
DRESSING
3 tablespoons rice wine vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon sucanat
sea salt, to taste (optional)

Preparation

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.
In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.