- 1 tsp. canola oil
- 2 Tbsp. white wine vinegar
- Pinch celery seeds
- ½ cup finely shredded green or red cabbage
- 2 slices seeded rye bread, toasted
- Honey mustard (optional)
- ¼ cup (2 oz.) thinly sliced roasted turkey breast
- Whisk oil, vinegar, and celery seeds in medium bowl. Add cabbage and toss to coat.
- Spread 1 slice of the toast lightly with mustard (if using). Top with turkey and slaw. Season with ground black pepper to taste. Top with remaining toast.