1 teaspoon canola oil

2 teaspoons white wine vinegar

Pinch of celery seeds

1/2 cup finely shredded red or green cabbage

1 slice seeded rye bread, toasted

Honey mustard

2 ounces thinly sliced roasted turkey breast

Ground black pepper

In a bowl, whisk the oil, vinegar, and celery seeds. Add the cabbage; toss to coat. 2. Lay the toast on a work surface. Spread lightly with mustard, if using. Top with the turkey and slaw. Season with pepper to taste. Serve right away.

Yield: 1 serving

Calories: 184

Fat: 6g

Fiber: 3g