Apple Salad with Tuna Dressing

Thinly shred the red cabbage (100 g), slice the celery (50 g) into small pieces, grate the carrot (50 g), and peel the apples (150 g) if desired before cutting them into thin matchsticks or small cubes. Sprinkle some of the lemon juice (10 g) over the apples right away so they stay brighter in color and taste fresher.

For the dressing, mash the tuna (50 g) with a fork, then add cream cheese (50 g), finely grated parmesan (20 g), very finely chopped pickles (50 g), dill (10 g), the remaining lemon juice, salt (2 g), and black pepper (1 g). Mix until thick and smooth: it should coat the vegetables easily without turning watery.

Combine the apple, cabbage, celery, and carrot in a large bowl, add the tuna dressing, and toss gently so everything is covered with a thin layer. If the salad feels too dense, let it sit for 3 to 5 minutes so the juices from the apple and vegetables loosen the texture slightly.

Serve at once while the vegetables stay crisp and the dressing remains thick and creamy. This salad works well as a standalone cold plate or as a side for fish and meat without heavy sauces.