Dish of Tuna Red Cabbage Salad
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Tuna Red Cabbage Salad


US Southwest
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 #
**
1 hr
Yes		 An interesting and attractive salad of many textures, suitable for both table and buffet. For a vegetarian version see Red Cabbage Medley Salad.




7
3
3
7
7
11
1
12oz
-------
1/4
2
3
1
1/3
-------
ar
oz
T
c
oz
oz
oz
c
can
----
c
t
T
t
t
-----

Red Onion
Cider Vinegar
Red Cabbage
Bell Pepper red
Grape Tomatoes
Grapes, red
Cilantro
Tuna (1)
-- Dressing
Olive Oil ExtV  
Lime Zest
Lime Juice
Salt
Pepper
-- Topping
Avocado
Make   -   (1 hr)
  1. Quarter ONION lengthwise and slice crosswise 1/8 inch. Tumble with Cider Vinegar and set aside, tumbling a couple of times.
  2. Core CABBAGE and shred fairly small. Measure is after shredding moderately packed.
  3. Cut BELL PEPPER into thin strips about 1-1/2 inches long. Mix with Cabbage.
  4. Cut GRAPE TOMATOES and GRAPES in half crosswise and mix with Cabbage.
  5. Chop CILANTRO coarse (thin stems can be included). Measure is after chopping moderately packed. Mix with Cabbage.
  6. Mix Onions into Cabbage, including the Vinegar.
  7. Drain TUNA well. Flake (if needed) and mix gently into Cabbage.
  8. Grate LIME ZEST, then squeeze LIME JUICE. Mix all Dressing items in a small jar.
  9. At Serving Time
  10. Cut AVOCADO into about 1/2 inch chunks.
  11. Shake up Dressing and pour over Salad and tumble gently.
  12. Serve cold garnished with Avocado pieces. For Buffet service, just tumble the Avocado pieces in or some one will pick them off the top.
NOTES:

  1. Tuna:

      Either Water Packed or Oil Packed can be used, just drain well. If you can't find 12 oz cans, 3 5 ounce cans will work fine.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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