Skip to main content

Tuna Cabbage Salad

Light and healthy salad with shredded cabbage and a creamy dressing.
Tuna Cabbage Salad served on slices of toast.
Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

1 can (5 ounces) tuna in water, drained
2 cups chopped cabbage (green or red, try a mix)
3 to 4 green onions, diced (¼ cup)
1 Tablespoon mayonnaise
2 Tablespoons non-fat plain yogurt
¼ teaspoon each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. In a medium bowl, shred tuna with fork and mix with cabbage. Stir in green onions, mayonnaise and yogurt. Add salt and pepper to taste.
  4. Chill until ready to serve.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Serve on lettuce leaves or make sandwiches or tacos. Try whole grain bread, pita or tortillas.
  • Try adding chopped herbs like cilantro, dill or parsley.

Comments

We served this to our fourth grade students and it was a huge hit! We served in corn tortillas. This is a great way to get some more veggies into our diet!

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!
 

You might also like...

Recipes A to Z (without photos)

Hazelnut Thumbprint Cookies
Plate of bite-sized cookies with a gooey jam center.

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

You'll please everyone with this delicious salad. It's quick to make for a holiday meal or a healthy lunch.
Prepare:
45 minutes
Makes:
5 Cups
Tofu "Egg" Salad
Creamy tofu mix served on bread with lettuce.

Tofu "Egg" Salad

A great make-ahead tofu lunch recipe with crunchy celery and a creamy dressing.
Prepare:
20 minutes
Makes:
1 Cup
Roasted Bell Peppers
Multicolored bell pepper halves with blistered skin in a bowl.

Roasted Bell Peppers

Only 4 ingredients to make these roasted sweet peppers with Italian spices.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bell pepper halves
Potato Turnip Gratin
Baking dish of potatoes and turnips with a crispy top layer of breadcrumbs.

Potato Turnip Gratin

Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Prepare:
30 minutes
Cook:
60 minutes
Makes:
4 Cups
Cowboy Salad
Corn, bean and vegetable mix with dressing in a large bowl.

Cowboy Salad

A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prepare:
20 minutes
Makes:
8 cups