Servings: 2
Start to finish: 10 minutes
3 cups chopped red cabbage (about 1/4 large cabbage)
1/4 medium avocado, cut into small (1/2- inch) cubes
2 green onions, chopped
2 tablespoons chia seed (or sunflower, pumpkin or other seed)
1 5-ounce can of light tuna in water, drained
Dressing:
3 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon smoked ground turmeric (or use ½ teaspoon regular ground turmeric)
1/2-1 teaspoon chipotle powder (or use half chili powder and half smoked paprika)
2 teaspoons dried dill (or 1 tablespoon fresh dill, chopped)
Place the slaw ingredients, except the tuna, into a medium bowl. In a small bowl, mix together the dressing ingredients. Pour the dressing over the slaw and toss to coat. Add the tuna and stir well. Serve immediately, or keep covered in refrigerator for up to two days.
Nutrition information per serving: 269 calories; 125 calories from fat; 14 g fat (1 g saturated; 0 g trans fats); 40 mg cholesterol; 384 mg sodium; 17 g carbohydrate; 10 g fiber; 5 g sugar; 21 g protein.
Melissa d’Arabian, Associated Press
