- 1 5 ounce can tuna (in oil or water, your choice), drained
- 2 cups finely chopped cabbage (red, green, or napa)
- 1 tablespoon mayonnaise
- 3 tablespoons plain Greek yogurt
- 2 tablespoons fresh chopped parsley
Combine all ingredients in a bowl and mix well. If you don’t want to use, or are not a fan of Greek yogurt, you can use an equal combination a mayo and dijon mustard.
Service on top of a bed of greens or on your favorite bread.
(Recipe adapted from: http://www.thekitchn.com/recipe-cabbage-slaw-with-gingertahini-dressing-recipes-from-the-kitchn-204922)