Tuna-Cabbage Asian Salad

Since we are all so busy during the day, it's hard, if not seemingly impossible, to eat right.  We all know how we should eat: less processed foods, less saturated fats, less "white" carbs, more lean protein, & fresh fruits and veggies.  But unfortunately, knowing that and following through are two different things entirely.  Because of this, we need to plan ahead for ourselves, just as we plan ahead for the kids.  A little planning can make the difference between a gourmet salad with all the trimmings, and eating McDonalds drive-thru in the car while driving your little one to soccer practice.  Believe me, we have ALL been there, but our bodies deserve better.
Although we've all tried it: Moms cannot survive on Lean Cuisine alone.  It does serve a purpose, but you need FRESH in addition to FAST and HEALTHY. 
Fridays are "Foodie Fridays" and will focus on FAST, nutritious recipes.  Today's recipe is one of my favorite lunch salads: Tuna-Cabbage Asian Salad.  I know, some of us hear cabbage and think a stinky soggy mess that has been boiled for hours on the stove.  But fresh/raw cabbage is higher in nutrients and a great, crunchy alternative to traditional greens.  There are just as many types of cabbage as their are types of lettuce: red, bok choy, napa, and the list goes on.  At the store, I just purchase whichever is on sale that week. 
For this salad you can make your own dressing (I love: sesame oil, rice wine vinegar, lite soy & raw garlic) but a grocery store bottled version is usually faster and just as tasty.  Just make sure it's a low fat/low sugar dressing.   You could also make a larger version of this salad and have a dinner with the whole family.


Tuna-Cabbage Asian Salad
for 1 large serving:
Ingredients
1 can tuna in water/drained
approx 1/2 cup coarse-chopped cabbage, any type
1/2 peeled cucumber, cubed or slices thick
1/4 raw green, yellow or red bell pepper, sliced or cubed
1 t. raw ginger, grated (optional)

1/2 t. raw garlic, grated (optional)
Asian dressing (bottled or homemade)
Sesame seed for garnish


Assemble all but the dressing the night before in an airtight container, and store in the fridge.  In the AM, add the dressing and sesame seeds and shake in the same airtight container.  The flavors will meld nicely by noontime.