Refreshing Cabbage and Tuna Salad
This crisp and flavorful cabbage and tuna salad brings together fresh vegetables and protein-rich tuna in a light vinaigrette. Perfect for a quick lunch or a healthy side, this dish is easy to prepare and full of texture and nutrition.
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Small whisking bowl
Ingredients
Salad:
- 4 cups finely shredded green cabbage
- 1 can (5–6 oz) tuna in water or oil, drained
- 1 cup diced cucumber
- ¼ cup grated carrots
- ¼ cup finely chopped red onion
- ¼ cup halved cherry tomatoes or bell pepper slices (optional)
- 2 tbsp chopped parsley or dill (optional)
- 2 tbsp sunflower seeds or chopped walnuts (optional)
Basic Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Optional Creamy Dressing Alternative:
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ tsp garlic powder
Instructions
- Prepare the Vegetables:Remove the outer leaves from the cabbage and shred finely. Dice the cucumber, grate the carrots, and chop the red onion.
- Flake the Tuna:Drain the tuna well and flake it with a fork into small pieces.
- Combine Ingredients:In a large bowl, mix shredded cabbage, cucumber, carrots, onion, and tuna. Add cherry tomatoes or bell peppers if using.
- Make the Dressing:In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.For a creamy dressing, whisk mayonnaise (or Greek yogurt), mustard, lemon juice, and garlic powder.
- Toss and Serve:Pour your preferred dressing over the salad and toss gently until everything is evenly coated. Sprinkle herbs and seeds or nuts on top if desired.
- Optional Chill:Let the salad sit for 10–15 minutes to meld flavors. Serve chilled or at room temperature.
Notes
- Swap tuna with canned salmon or chickpeas for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best texture, keep dressing separate until ready to serve if storing.
