Tuna Cabbage Salad
Notes
Recipe 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.
Ingredients
1 can (5 ounces) tuna in water, drained
2 cups chopped cabbage
3 green onions, diced
1 Tablespoon low-fat mayonnaise
2 Tablespoons non-fat plain yogurt
salt and pepper
Directions
- Wash hands with soap and water.
- In a medium bowl, shred tuna with fork and mix with cabbage. Stir in green onion, 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.
Comment
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!
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.
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!