Crunchy Red Cabbage Salad

• one half medium head red cabbage, chopped as you like it. You want 3-5 cups of cabbage.
• one generous handful toasted pumpkin seeds
• one 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
• one half orange or yellow bell pepper, seeded and coarsely chopped
• about a cup chopped fennel
• scant cup chopped celery
• several cherry tomatoes, any and all colors, cut in quarters
• small handful flat parsley leaves, roughly chopped
• one 3-6 ounce tin excellent oil-packed tuna, lightly drained and flaked
• one generous dollop mayonnaise (my favorite is Hellmann's Light)
• one friendly splash rice vinegar (amount to taste and depending on the volume of the ingredients)
• several whole leaves flat parsley for garnish

1. Beginning with the cabbage, and ending with the tuna, loosely mound all ingredients in a large bowl. Mix gently.
2. 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.

head red cabbage, generous handful, handful, scallions, orange, fennel, celery, tomatoes, handful flat parsley, excellent oil, generous, rice vinegar, parsley

Taken from food52.com/recipes/35589-crunchy-red-cabbage-salad (may not work)