Ensalada de atún y col

Ingredientes

• 4 cups cabbage, shredded
• 2 carrots, shredded
• 1 cucumber, sliced
• 2 cups cooked white or brown rice
• 425g/ 15oz can tuna in spring water
• 2 spring onions (green onions), sliced
• Sesame seeds
• 3 tablespoons smooth peanut butter
• 2 tablespoons soy sauce or tamari
• 2 teaspoons honey
• 1/4 cup white wine vinegar or rice vinegar

Preparación

1. 1

   Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Slice the cucumbers and spring onions (green onions) and shred the carrots using a julienne peeler.

2. 2

   Drain the water from the tuna and flake with a fork, leaving some chunks.

3. 3

   In a large mixing bowl, combine the shredded cabbage, cooked rice, cucumbers, carrots, tuna and spring onions (green onions).

4. 4

   In a bowl or jar, combine the peanut butter, soy sauce, vinegar and honey. Whisk until smooth and creamy.

5. 5

   Pour the dressing over the salad. Toss until everything is covered in the dressing. Divide into bowls and sprinkle with sesame seeds if desired Serve and enjoy!