2 lbs cooked cod cut into bite size chunks
2 cups finely chopped celery
½ cup thinly sliced green onion
1 small head green cabbage
Dressing Ingredients:
3 tbsp Walden Farms mayo spread
2 tbsp Walden Farms Ranch dressing
1 tbsp vinegar
1 tbsp fresh squeezed lemon juice
1 tsp celery seed
1 tsp parsley

Sea salt and fresh ground black pepper to taste

Cut the cod into small pieces, chop the celery and thinly slice the green onion. Use a
sharp knife to cut the core out of the cabbage and carefully pull off whole cabbage
leaves.

Whisk together the mayo, dressing, vinegar, lemon juice, celery seed, sea salt and pepper.

Put the cod, celery and green onion into a bowl and combine with the dressing. (You
may not want all the dressing; use the amount you prefer).

Fill cabbage leaves with a generous scoop of cod mixture and serve right away. The cod
mixture will keep in the fridge for a day or two if you don’t eat it all at one meal.

Carb count: 3 grams/serving

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