Cabbage Cups


Don’t ask me why, but I get cravings for tuna salad, so when I remembered the slaw and salsa from last night I knew they’d go perfectly! The sweet onions add the perfect sweetness and I honestly think the cabbage slaw got better the next day. If you have a tuna or chicken salad recipe you really like, by all means use it- don’t fix what ain’t broke, right? If not, give mine a try because I think the greek yogurt gives a nice tang that’s lighter than the traditional mayo. The real kicker here is the cabbage cups. Look how beautiful they look? You can fill these cups with anything your heart desires, and they honestly hold up better than real wraps or taco shells!

Cabbage Cups
Servings: 1 person, two cups
1/2 Red cabbage
Corn salsa from previous post
Cabbage slaw from previous post
Canned tuna
greek yogurt
lime juice (unfortunately used all my limes so had to go to a bottle)
Celery/zucchini/cucumber (any green vegetable to give you a crunch)

-Chop up 1/4 cup of your crunchy green vegetable
-Combine the canned tuna, crunchy vegetable, 1/4 cup of the cabbage slaw from last night, 1/4 cup of corn salsa, juice of half a lime, and 1/3 cup of greek yogurt in a bowl
-Mix and season with salt and pepper to taste
-Cut cabbage head in half and peel off as many leaves as desired (carefully so they don’t break)
-Fill cups and season with some cilantro