Tuna Cabbage Salad

If you want to consume a large amount of cabbage with minimal effort, Tuna Cabbage Salad is the way to go. I made this after making Simmered Layered Cabbage and Mince because there was so much cabbage left.

I included julienned carrots to add a bright colour to the salad, but it tastes equally good using only cabbage and tuna.

Many Tuna Cabbage Salad recipes use mayonnaise to dress the salad, but my version does not. The dressing of my salad requires only three seasonings – chicken stock powder, soy sauce, and sesame oil. It is so simple, yet it tastes great because all the ingredients are full of flavour.

Today’s post is very short. Since Tuna Cabbage Salad is a simple dish that requires only a few commonly used ingredients, there is not much to explain.

What’s in my Tuna Cabbage Salad

• Shredded cabbage
• Julienned carrots
• Canned tuna in spring water

Canned tuna comes in chunks as well as flakes. I used chunks so that you can have larger pieces of tuna in the salad. It is also easier to drain the spring water from chunk tuna.

Dressing and Topping

• Chicken stock powder
• Soy sauce
• Sesame oil
• Roasted white sesame seeds for topping (optional).

How to make Tuna Cabbage Salad

1. Blanch shredded cabbage and julienned carrot, then drain and let it cool. Squeeze out the excess water from the vegetables.
2. Drain spring water from the canned tuna.
3. Mix the vegetables and tuna in a bowl, breaking the tuna chunks into smaller pieces.
4. Add the Dressing ingredients to the bowl and mix well.
5. Transfer the salad to a serving bowl and sprinkle sesame seeds over the top.

Tuna Cabbage Salad can be a very light main dish. The salad fills your stomach moderately, even though it is only 279 calories per serving.

Tuna Cabbage Salad keeps 2-3 days in the fridge. It is a perfect tasty side dish for a bento box too.

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Tuna Cabbage Salad

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

 

Tuna Cabbage Salad is a good way to use up a large amount of cabbage. Unlike many Tuna Cabbage Salad recipes out there, my salad does not use mayonnaise. It is so simple to make, yet tastes great because all ingredients in the dressing are full of flavour.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Salad

Cuisine: Japanese

Keyword: Chinese cabbage salad, healthy salad, tuna salad

Serves: 2

Author: Yumiko

Ingredients (tbsp=15ml, cup=250ml)

• 250g/8.8oz cabbage
• 150g/5.3oz carrot (note 1)
• 180g/6.3oz canned tuna in spring water (note 2)

Dressing

• 1 tsp chicken stock powder (note 3)
• ½ tsp soy sauce
• 1 tsp sesame oil

Topping (optional, note 4)

• 2 tsp roasted white sesame seeds

Instructions

1. Shred cabbage into about 3mm/⅛" wide strips. Julienne carrot into 3mm/⅛" wide, 5-6cm/2-2⅜" long batons.

2. Bring sufficient water to a boi in a pot large enough to hold both cabbage and carrot pieces.

3. Add the carrots to the boiling water and cook for 1 minute. Then add the cabbage strips to the pot.

4. Blanch for 30 seconds. Drain and let them cool.

5. Squeeze out the excess water from the vegetables and place them in a bowl.

6. Drain spring water from the canned tuna, then add the tuna to the bowl.

7. Mix the vegetables and tuna well, breaking the chunk of tuna into smaller pieces (but not into small flakes).

8. Add all the dressing ingredients to the bowl and mix well.
9. Transfer the salad to a serving bowl and sprinkle sesame seeds over the top.

Recipe Notes

1. I added carrot to give colour to the salad. If you prefer, you can omit the carrot and increase the amount of cabbage to make up the volume of the vegetables.

2. I used chunks of tuna rather than tuna flakes to get more substantial pieces of tuna. It is also easier to drain the spring water from chunk tuna.

3. I used Lee Kum Kee brand Chinese chicken stock powder, but you can use any brand.

4. Topping is optional, but it will add a nice crunchy texture and slightly nutty flavour to the salad.

5. The salad keeps 2-3 days in the fridge.

6. Nutrition per serving.

serving: 310g calories: 279kcal fat: 12g (15%) saturated fat: 2.1g (11%) trans fat: 0.0g polyunsaturated fat: 5g monounsaturated fat: 4.2g cholesterol: 38mg (13%) sodium: 41mg (21%) carbohydrates: 18g (7%) dietary fibre: 7.2g (26%) sugar: 7.6g protein: 25g vitamin D: 1.8mcg (9%) calcium: mg (18%) iron: 3.8mg (21%) potassium: 742mg (16%)