Italian Cabbage Salad w canned tuna, salmon, or chicken

This is more of a how to than a recipe.

Italian Cabbage Salad w canned tuna, salmon, or chicken

This Italian cabbage salad can be made with either green cabbage or red cabbage; the recipe is the same for either. Savoy or Napa cabbages are good choices.

Shred the cabbage as thinly as possible. Try to make it almost resemble grass. It's best to use a meat slicer to get the right texture. However, you can do it with a sharp knife (such as the type used to debone fish) and
get close to that texture.

Dress the cabbage with olive oil, apple cider vinegar, and sea salt... maybe a little fresh ground black pepper. Then add flaked canned tuna, salmon, or chicken. That's all you need to do for a simple, healthy, and tasty lunch. The salad tastes best if it can sit for about a half hour or so before you add the canned tuna,
salmon, or chicken. Serve immediately after adding the canned fish or poultry.

Optionally, you can add a little plain yogurt, dash of mustard, shredded carrots, minced onion, sliced or shredded mushrooms, and/or a few capers.

The apple cider vinegar can also be replaced with balsamic vinegar. It tastes just as good, if not better, but the dark color of the balsamic vinegar stains the cabbage and makes the salad look ugly. Of course, ugly food is generally the tastiest. Ever get a close look at a lobster?