Crisp Tuna-Cabbage Salad for a Healthy Seafood Boost
A light, protein-packed tuna and cabbage salad bursting with crunch, fresh herbs, and zesty dressing perfect for a quick healthy lunch or refreshing dinner.
Equipment
- 1 Mixing bowl
- 1 Sharp knife
- 1 Cutting board
- 1 Salad tongs
- 1 Measuring spoons
- 1 Large skillet (if using fresh tuna)
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 ½ cups tuna canned, drained or fresh seared and flaked
- 1 medium carrot julienned
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional
- Salt to taste
- Black pepper to taste
- 1 tablespoon toasted sesame seeds optional garnish
Instructions
- If using fresh tuna, lightly season with salt and pepper and sear in a hot skillet for 2-3 minutes per side. Let cool slightly and flake into chunks.
- In a large mixing bowl, combine green cabbage, purple cabbage, carrot, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
- Add tuna to the cabbage mixture.
- Pour dressing over the salad and toss gently until evenly coated.
- Garnish with toasted sesame seeds if desired.
- Serve immediately or chill for 15 minutes to enhance flavor.
Notes
- For extra crunch, add sliced almonds or sunflower seeds.
- For a spicy kick, mix in red pepper flakes or a dash of sriracha.
- This salad keeps well refrigerated for up to 2 days.
- Substitute Greek yogurt for half the olive oil for a lighter dressing.
- Great for meal prep and low-carb diets.