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.
- 250g/8.8oz cabbage
- 150g/5.3oz carrot (note 1)
- 180g/6.3oz canned tuna in spring water (note 2)
- 1 tsp chicken stock powder (note 3)
- ½ tsp soy sauce
- 1 tsp sesame oil
- 2 tsp roasted white sesame seeds
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Shred cabbage into about 3mm/⅛" wide strips. Julienne carrot into 3mm/⅛" wide, 5-6cm/2-2⅜" long batons.
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Bring sufficient water to a boi in a pot large enough to hold both cabbage and carrot pieces.
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Add the carrots to the boiling water and cook for 1 minute. Then add the cabbage strips to the pot.
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Blanch for 30 seconds. Drain and let them cool.
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Squeeze out the excess water from the vegetables and place them in a bowl.
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Drain spring water from the canned tuna, then add the tuna to the bowl.
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Mix the vegetables and tuna well, breaking the chunk of tuna into smaller pieces (but not into small flakes).
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Add all the dressing ingredients to the bowl and mix well.
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Transfer the salad to a serving bowl and sprinkle sesame seeds over the top.
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%)