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Crumbly tomato and pointed cabbage salad with mung bean sprouts and tuna

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Ingredients for 1 servings:

  • 200 g tomatoes
  • 100 g pointed cabbage
  • 65 g mung bean sprouts, freshly germinated
  • 1 tbsp apple cider vinegar
  • 1 tbsp water
  • 1 dash of Stevia
  • 1 tbsp extra virgin olive oil
  • Herb salt and pepper, freshly ground
  • 1 can tuna in its own juice
  • 1 basil leaf, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a summery SIS dinner

In a bowl, thoroughly combine the vinegar, water, stevia, herb salt, and pepper. Then add the olive oil and mix well again. Cut the pointed cabbage into small pieces. First, add the cabbage and mung bean sprouts to the bowl and mix thoroughly with the dressing. Remove the stems from the tomatoes and slice them. Halve small tomatoes and add them to the bowl. Mix carefully. Drain the tuna and add it to the salad. Garnish with the basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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