Light and healthy salad with shredded cabbage and a creamy dressing.
Tuna Cabbage Salad
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
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- 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.
- Chill until ready to serve.
- 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.
You might also like...
Spring Fling Vegetable Chowder
Spring Fling Vegetable Chowder
A delicious chowder packed with spring vegetables, hearty potatoes and topped with cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Tomato Pasta Salad
Tomato Pasta Salad
Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Prepare:
15 minutes
Makes:
6 cups
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Quick Chili
Quick Chili
With 5 ingredients and 30 minutes, you will have a hearty and satisfying chili. Add your favorite veggies and toppings.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Green and Orange Chicken Salad
Green and Orange Chicken Salad
A bright and flavorful salad with a toasty soy dressing.
Prepare:
20 minutes
Makes:
12 cups
Prepare:
5 minutes
Makes:
3 cups
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!