Rainbow Salad with Tuna

Name: Rainbow Salad with Tuna
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1/2 Red cabbage (shredded); 1/4 iceberg lettuce (shredded ); 2 carrots (grated); 1 red chillie (deseeded and sliced); 200 g tinned sweet corn (drained); 1/4 cup Pepita seeds; 1/4 cup parmesan cheese; 180 g Canned tuna in oil; 3 tbsp olive oil; 3 tbsp apple cider vinegar; salt and pepper (to taste)

Felicity MacLeod

Prep 20 mins20m

Serves 6

Sometimes you crave salad (aka health in our household). This salad is great to make in bulk and pack for lunches.

There's lots of texture, flavour and ease; better still you can use any veggies from the fridge, just try to make sure you add lots of colour.

Ingredients

½ Red cabbage (shredded)
¼ iceberg lettuce (shredded)
2 carrots (grated)
1 red chillie (deseeded and sliced)
200 g tinned sweet corn (drained)
¼ cup Pepita seeds
¼ cup parmesan cheese
180 g Canned tuna in oil
3 tbsps olive oil
3 tbsps apple cider vinegar
salt and pepper (to taste)

Instructions

Keep screen awake

1
To make the dressing: Combine oil and vinegar together in a small jar with a lip, season to taste and shake the dressing to combine.
2
For the salad: Combine all ingredients in a large salad bowl, lightly toss and add salad dressing, lightly toss the salad again.

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