Ingredients for Asian Tuna And Cabbage Salad
- Green Cabbage
- Red Cabbage
- Green Onions
- 1/2 cup slivered almonds
- Toasted Sesame Seeds
- Tuna In Water
- Rice Wine Vinegar
- Olive Oil
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (adjust to taste)
- Salt
How to Make Asian Tuna And Cabbage Salad
- Finely slice 8 cups of Napa cabbage and thinly shred 1 medium carrot.
- In a large bowl, combine the sliced cabbage, shredded carrot, 1/2 cup slivered almonds, and 2 tablespoons sesame seeds.
- Gently add 2 (5 ounce) cans of tuna packed in water, drained. Stir carefully to maintain the tuna chunks.
- In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup (adjust to taste), and 1 teaspoon grated ginger.
- Pour the dressing over the vegetables and tuna; toss gently to combine.
- Refrigerate for at least 2-3 hours to allow flavors to meld. Serve chilled and enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
8g
Carbs
3g
