Colourful Coleslaw with Tuna and Capers

This is another easy lunch recipe, one that I take to work regularly. Both red and white cabbage have many health benefits, and this coleslaw uses both types, as well as carrot and red onion. Cabbage is a member of the Brassica family, which have a lot of good qualities. High in vitamin C, rich in sulphur (which helps to fight infections and heal wounds – Mark has a great article here), not to mention beta-carotene and iodine – these are just a few of the health benefits one can get from cabbage. So make this salad, and eat up!


Ingredients – for 1 serving

1/2 cup thinly sliced white cabbage
1/2 cup thinly sliced red cabbage
1 small carrot, grated
1/2 small red onion, thinly sliced
1 tbsp olive oil
1.5 tsp red wine or apple cider vinegar
Salt and Pepper

1 can of tuna – I like the lemon flavour, or in spring water
2 tsp capers


In a small bowl, mix together the oil and vinegar and season with salt and pepper. In a larger bowl, toss all the vegetables together to combine. Pour over the oil and vinegar mixture, and stir well to ensure even coating. Add the capers, then place into a portable container (or a plate, if you’re eating at home!). Once you’re ready to eat it, open the tin of tuna and combine with the coleslaw.

Easy as pie.