2 (5-ounce) cans of tuna in water, drained
1/2 small head of purple cabbage, shredded (about 4 cups)
1/2 cup shredded carrots
2 teaspoons vinegar, such as apple cider vinegar, red wine vinegar or white wine vinegar
1 1/2 tablespoons olive oil or canola oil
1 teaspoon spice blend
- Mix drained tuna, cabbage and carrots in a large bowl.
- Mix vinegar, oil and spices in small bowl. Then add to the tuna mix. Stir.
- Store in a sealed container in the refrigerator for up to 5 days.