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 pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub 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...
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 cups
French Toast
French Toast
A breakfast classic, packed full of cinnamon. Top with your favorite fruits or sauces.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
4 slices
Glass of Sunshine Flavored Water
Glass of Sunshine Flavored Water
Easy, homemade flavored water. So refreshing!
Prepare:
5 minutes
Cook:
0
Makes:
8 cups
Split Pea Salad
Split Pea Salad
Tender split peas and fresh tomatoes and herbs make a light and tasty salad perfect for potlucks, BBQs, and picnics!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
2 cups
Prepare:
5 minutes
Makes:
3 ¼ cups
Roasted Honey Mustard Brussels Sprouts
Roasted Honey Mustard Brussels Sprouts
Sweet and savory roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 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!