Tuna Salad Over Crunchy Cabbage Slaw

(2-3 servings)

Ingredients:

Slaw Base:

• 4 cups of a chopped cabbage mix

• Crushed tortilla strips or corn chips

  from the kit (opt)

• Salt & black pepper

• Onion powder, celery seed (opt)

• Sunflower seeds (opt

This slaw* may not have dressing. You can use

leftover dressing from other salad kits you've used or olive oil.

This kit* has cabbage, greens, carrots, tortilla chips, and an Asian dressing. Save the dressing and use leftover white dressing from another kit or olive oil alone.

Tuna Salad

• 2 small pouches of tuna (in water), drained

• 2–3 tbsp mayonnaise (or Greek yogurt)

• 1 tbsp sweet relish or chopped dill pickles

• 1 tsp Dijon or yellow mustard (opt)

• ½ tsp onion powder

• ½ tsp celery seed

• 1 boiled egg (opt)

• Salt & pepper to taste

Make the tuna salad: In a bowl, flake the tuna. Add mayo, relish, mustard, onion powder, salt, and pepper. Chop the boiled egg, add it to the main mixture, and mix until creamy but still chunky.

1. Prep the slaw:

   1. Use the "salad kit" of choice.

   2. Drizzle 1 teaspoon of dressing over salad; use enclosed dressing or olive oil.

      Lightly coat the salad; no heavy dressing—keep it crisp.

   3. Season the slaw and toss well.

2. Assemble: Pile the slaw onto a plate or bowl with a hole in the center. Spoon the tuna salad generously into the hole.

3. Finish: Add crushed tortilla strips for crunch if using. Taste and adjust seasoning.

Optional upgrades

• Add a squeeze of lemon juice over the tuna.

• Mix a little apple cider vinegar into the slaw for tang.

• Swap tuna for chicken or salmon.

• Add hot sauce or cracked pepper for bite.

*Pictured salad kits are optional. They can be switched or swapped with other multi-green salad kits.