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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 pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub 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!
 

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