Quantities are flexible depending on the amount of salad you wish to make.
Chopped cabbage–green, napa, or your choice
1 rib celery, sliced
1 can tuna, drained and flaked
Miracle Whip or an organic mayonnaise, your preference
Fritos or organic corn chips
Chop the cabbage of your choice and put it in a large bowl. Add the sliced celery, flaked tuna, and an appropriate sized handful of corn chips. Add just enough mayonnaise to hold the salad together, and stir it together gently. Serve immediately. Don’t plan on keeping leftovers of this salad, because the corn chips get soggy.
I added a bit of minced baby dill and it was delicious!
We thank Robin Sweeney for this recipe.