This Tuna Cabbage Salad is fresh, quick, and full of flavor, with light, crunchy cabbage slaw and protein-rich canned tuna. A hassle-free winter salad, it comes together in minutes for an easy meal.
Quick and Flavorful Tuna Cabbage Salad You'll Make on Repeat
I remember summers when we'd gather in the kitchen with whatever vegetables were on hand, cabbage, carrots, onions, and mix them into something bright and refreshing. The tuna always came from a simple can, but it turned the salad into more than just a side, giving it heart and substance. It reminds me of the kind of simple dishes that work so well alongside recipes like air fryer potato wedges, baked salmon, or even Greek chicken gyros when you want something fresh on the table.
Now, I still make tuna cabbage salad much the same way, but with my own touch. I whisk the yogurt, mustard, and lemon into a creamy dressing that ties everything together. It's light but satisfying, the kind of salad that fits perfectly on the table, whether it's a quick lunch or part of a bigger dinner spread next to dishes like oven-baked pork steak or Italian dressing chicken.
Key Ingredients for Tuna Cabbage Salad
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Cabbage, Carrots, and Onion: I love this mix because it gives the salad crunch, sweetness, and a bit of sharpness all in one bite.
- Parsley: Fresh parsley is a must for me; it lifts the whole dish with a clean, herbal note.
- Tuna Chunks: I stick with canned tuna because it's easy and reliable, and it makes the salad filling without much effort.
- Yogurt Dressing: The blend of yogurt, mustard, lemon, and extra virgin olive oil is my favorite way to keep the dressing creamy but still light and tangy.
How to Make Tuna Cabbage Salad
You can find the complete printable Tuna Cabbage Salad recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Vegetables: Finely shred the cabbage, grate the carrots, slice the onion, and chop the parsley. Place everything in a large mixing bowl.
2. Add the Tuna: Drain canned tuna and add them to the bowl with the prepared vegetables.
3. Make the Dressing: In a separate bowl, whisk together the Greek yogurt, salt, black pepper, mustard paste, lemon juice, and extra virgin olive oil until smooth and creamy.
4. Combine and Chill: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill the tuna cabbage salad in the refrigerator for 15 minutes before serving.
My Tips for Refreshing Tuna and Cabbage Salad
Soften the Onion Flavor: If you prefer a milder taste, I sometimes soak the sliced onion in cold water for 5 minutes before adding it. It keeps the crunch but takes away the sharp bite.
Balance the Dressing: If you like it tangier, I sometimes add a splash more lemon juice; it brightens everything up.
Storage
I keep leftovers in an airtight container in the fridge for up to 2 days; the cabbage stays crisp, and the flavor deepens.
What to Serve with Tuna Cabbage Salad
You can serve this Tuna Cabbage Salad as a main meal with warm ciabatta or crusty garlic bread. It also pairs nicely with simple roasted potatoes or alongside grilled fish or chicken for a fresh contrast.
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Recipe
Tuna Cabbage Salad
Ingredients
- 200 g green cabbage - shredded
- 2 carrots - shredded
- ½ onion - sliced
- 1 small bunch of parsley - chopped
- 140 g tuna - 1 can
- 150 g Greek yogurt
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ tablespoon mustard paste
- 1 tablespoon lemon juice
- 30 ml extra virgin olive oil
Instructions
- Finely shred the cabbage and place it in a large mixing bowl.
- Peel and grate the carrots, then add them to the bowl with the cabbage.
- Thinly slice the onion and chop the parsley, then add both to the bowl.
- Drain the tuna chunks and add to the bowl with the vegetables.
- In a separate bowl, whisk together the yogurt, salt, black pepper, mustard paste, lemon juice, and extra virgin olive oil until smooth. Pour the dressing over the salad and toss everything together until well-coated.
- Chill in the refrigerator for 15 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Gema says
I tried this tuna cabbage salad today and it was so refreshing! The crunch of the cabbage with the creamy dressing works perfectly. Definitely adding this to my weekly lunch rotation.