White cabbage salad with tuna and carrots

Name: White cabbage salad with tuna and carrots
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 250 g White cabbage; 1/2 TEASPOON Salt; 1 (100 g) Carrot; 1 tin(s) (115 g) Tuna filets "naturale" without oil; 1 TABLESPOON Oil; 2 TABLESPOONS Vinegar; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 7-10 Tbsp some rote Chiliringe; 2 discs (15 g each) Baguette bread; 10 g light herb butter; 1 red chilli pepper to garnish

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

250 g White cabbage
1/2 TEASPOON Salt
1 (100 g) Carrot
1 tin(s) (115 g) Tuna filets "naturale" without oil
1 TABLESPOON Oil
2 TABLESPOONS Vinegar
7-10 Tbsp Pepper
2 stem(s) Parsley
7-10 Tbsp some rote Chiliringe
2 discs (15 g each) Baguette bread
10 g light herb butter
1 red chilli pepper to garnish

Directions

1
Clean and wash the cabbage and cut out the stalk. Cut white cabbage into strips. Knead with salt. Peel, wash and roughly grate the carrot. Drain tuna and pluck into small pieces.
2
Add oil and vinegar to the cabbage and mix. Season to taste with salt and pepper. Wash parsley, shake dry and chop finely, except for a little to garnish. Add carrot, tuna, chilli rings and parsley to the cabbage.
3
Spread the baguette with herb butter and roast in a pan. Arrange the salad in a bowl. Garnish with parsley and 1 chilli pepper.