Asian Tuna and Cabbage Salad

From the Complete Idiot’s Guide to Glycemic Index Snacks

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 3  cups green cabbage, shredded
• 2  cups red cabbage, shredded
• 2  green onions, sliced
• 2  tablespoons  almonds, sliced
• 2  teaspoons toasted sesame seeds
• 12  ounces tuna in water, drained
• 3  tablespoons  rice wine vinegar
• 1  tablespoon olive oil
• 1  teaspoon  sesame oil
• 1  teaspoon honey
• 1⁄4 teaspoon salt

Directions

1. In a large bowl, combine vegetables, almonds and sesame seeds. Add tuna and stir gently to keep tuna in large chunks.
2. In a small bowl, whisk together remaining ingredients. Toss with vegetables. Refrigerate for 2-3 hours before serving.