Oregon State University OREGON STATE UNIVERSITY

Tuna Cabbage Salad

Photo of Tuna Cabbage Salad
Photo of Tuna Cabbage Salad
Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

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 yogurt
salt and pepper

Directions

  1. 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.
  2. Chill until ready to serve.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Last updated: 08/30/17

2 Comments for "Tuna Cabbage Salad"

Really 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.

The 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!
 

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