Tuna Cabbage Salad
NotesMagazine
Recipe Notes
- Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Our Cabbage Magazine features this recipe:
Ingredients
1 can
(5 ounces) tuna in water, drained 2 cups
cabbage, chopped 3
green onions, diced 1 Tablespoon
low-fat mayonnaise 2 Tablespoons
nonfat plain yogurtDirections
- In a medium bowl, shred tuna with a fork and mix with cabbage. Stir in green onions, mayonnaise and yogurt. Add salt and pepper to taste.
- Chill until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Last updated: 09/28/18
2 Comments for "Tuna Cabbage Salad"
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Submitted by themeparkhero on Sat, 01/16/2016 - 11:31Really easy awesome recipe. My recommendation is to add a little cilantro and possibly some lemon juice and put in tortillas for an awesome, non-fried, version of a fish taco.
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Submitted by LavenderLady on Mon, 07/13/2015 - 14:00The Tuna Cabbage Salad was a big hit at our house. I added some dried dill weed, which I always like in tuna salad. Some shredded carrots made it more colorful. Substituting about half the mayo in any recipe with plain yogurt makes sense to me!