Ingredients for Asian Tuna And Cabbage Salad
- 0 Green Cabbage
- 0 Red Cabbage
- 1/2 cup green onions, chopped
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 2 (5 ounce) cans tuna in water
- 1/4 cup rice vinegar
- 0 Olive Oil
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 0 Salt
- 8 cups Napa cabbage, finely sliced
- 1 tablespoon maple syrup (optional)
- 2 tablespoons tamari (optional, for gluten-free)
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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!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
19g
Fat
8g
Carbs
3g
