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