Tuna Cabbage Salad
This Tuna Cabbage Salad is crisp, creamy, and full of flavor, made with fresh vegetables, tuna, and a tangy yogurt dressing for a quick, healthy lunch or dinner.
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 Black Pepper Freshly ground
- 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
Shred the Cabbage Thin: I like to slice it very finely so the salad feels light and crunchy.
Mix the Dressing First: I always whisk the yogurt, lemon, and mustard together before adding; this way, it coats everything perfectly.
Chill Before Serving: I find the flavors come together best after resting in the fridge.
Fresh Parsley Boost: I like adding lots of parsley for that fresh lift in every bite.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 501mg | Potassium: 299mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3490IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 1mg