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...
Butternut Apple Crisp

Butternut Apple Crisp
Great dessert that combines warm and comforting fall flavors.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Stuffed Peppers with Turkey and Vegetables

Stuffed Peppers with Turkey and Vegetables
Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Prepare:
5 minutes
Makes:
3 ¼ cups
Peanut Butter Yogurt Dip

Peanut Butter Yogurt Dip
Creamy, salty, and sweet, this peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)
Honey Mustard Dressing

Honey Mustard Dressing
Homemade yogurt-based honey mustard dressing- sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Refrigerator Pickled Cucumbers

Refrigerator Pickled Cucumbers
Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
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!