Tuna and Cabbage Salad with Dijon Vinaigrette

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Kcal: 380

P: 25

F: 15

C: 40

Fiber: 10

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Tuna (canned in water): 85g (3 oz, drained), Green cabbage: 100g (1 cup, thinly sliced), Red cabbage: 50g (1/2 cup, thinly sliced), Carrot: 50g (1 small, grated), Cucumber: 80g (1/2 medium, diced), Red onion: 30g (1/4 small, thinly sliced), Cherry tomatoes: 80g (1/2 cup, halved), Dijon mustard: 5g (1 tsp), Red wine vinegar: 10ml (2 tsp), Extra virgin olive oil: 10ml (2 tsp), Honey: 5g (1 tsp), Garlic: 3g (1 clove, minced), Fresh dill: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Whole grain crackers: 30g (about 6-8 crackers, for serving)

Nutritional info:

Meal Type: lunch

Dietary Suitable for: High Protein

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. In a large bowl, combine 85g drained tuna, 100g thinly sliced green cabbage, 50g thinly sliced red cabbage, 50g grated carrot, 80g diced cucumber, 30g thinly sliced red onion, and 80g halved cherry tomatoes. 2. In a small bowl, whisk together 5g Dijon mustard, 10ml red wine vinegar, 10ml extra virgin olive oil, 5g honey, 3g minced garlic, 1g salt, and 1g black pepper to make the vinaigrette. 3. Pour the vinaigrette over the salad and toss to combine. 4. Sprinkle with 5g chopped fresh dill. 5. Serve with 30g whole grain crackers on the side.

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