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Author Notes: This recipe is a template of sorts, you can add or subtract ingredients depending on your pantry and your preference. I first made it when we were hungry but had a relatively bare larder, except for a single glorious head of red cabbage. I put the cabbage, along with a bit of this and that, in a large bowl, everything chopped and mounded together, and dressed the mixture with mayonnaise and rice vinegar. You can leave out the tuna or add more of it, depending on how hungry you are and whether you are using this as a side dish or a main dish. Play with it and make it your own! —calendargirl
Makes: one large bowl, to serve 2 - 4 people
medium head red cabbage, chopped as you like it. You want 3-5 cups of cabbage.
One generous handful
toasted pumpkin seeds
handful toasted almonds, roughly chopped
3 or 4
scallions, washed, root end removed and thinly sliced; use entire length of the scallions, white and green
orange or yellow bell pepper, seeded and coarsely chopped
About a cup
cherry tomatoes, any and all colors, cut in quarters
flat parsley leaves, roughly chopped
One 3-6 ounce
tin excellent oil-packed tuna, lightly drained and flaked
dollop mayonnaise (my favorite is Hellmann's Light)
One friendly splash
rice vinegar (amount to taste and depending on the volume of the ingredients)
whole leaves flat parsley for garnish
- Beginning with the cabbage, and ending with the tuna, loosely mound all ingredients in a large bowl. Mix gently.
- Put the mayonnaise on top and splash the rice vinegar over everything, then mix with a large spoon to combine ingredients and distribute the dressing.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad