Wednesday, August 5, 2015

Lemon Dill Tuna Slaw (Vegan option)

I am obsessed with this salad recipe.  Its quick and easy, so yummy, and very satisfying.  It can be a main course salad because it is packed with protein.  And fear not plant-eaters, a few modifications and it can be made vegan too!

Lemon Dill Tuna Slaw

1/2 cup plain Greek yogurt (vegan or regular)
2 tbsp. mayo (vegan or regular)
Juice and zest of a lemon
2 tbsp. white vinegar
1/4 cup finely chopped pickles
1 clove garlic, minced
1 tsp dried dill
1 can tuna packed in water (or skinless, boneless salmon), or 1 can chickpeas, drained, rinsed and mashed
14oz bag cole slaw mix

In a large bowl, whisk together dressing ingredients, and then stir in tuna. Add cole slaw to bowl and toss everything until well mixed.

I brought this recipe to this week's Plant-Based Pot Luck Party Link-Up on Urban Naturale and Gluten-Free Friday on Vegetarian Mamma.

1 comment:

  1. Hi Erica,
    Thanks for sharing your healthy and delicious Lemon Dill Tuna Slaw with us on the Plant-based Potluck Party. I am delighted that you provided a vegan option with chickpeas. I'm pinning and sharing.