Clean Eating Cabbage Salad With Tuna

• SALAD
• 3 cups napa cabbage, shredded
• 2 cups red cabbage, shredded
• 2 green onions, sliced
• 2 tablespoons almonds, sliced
• 2 teaspoons toasted sesame seeds
• 12 ounces tuna in water, drained
• DRESSING
• 3 tablespoons rice wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon sucanat
• sea salt, to taste (optional)

1. In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
2. In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
3. For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

salad, cabbage, red cabbage, green onions, almonds, sesame seeds, water, dressing, rice wine vinegar, olive oil, sesame oil, salt

Taken from www.food.com/recipe/clean-eating-cabbage-salad-with-tuna-374261 (may not work)