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    Home » Recipes » Salads

    Tuna Cabbage Salad

    Published: Jul 5, 2023 by Caitlin Rule · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Whip up this delightful tuna cabbage salad for lunches or as a hassle-free winter salad! Canned tuna is paired with a crunchy cabbage slaw, rice and a peanut dressing. 

    Salad in a blue bowl with a gold fork.

    Do you struggle with healthy eating in winter due to limited fresh produce options? Try this Asian inspired tuna cabbage salad for a nourishing lunch or dinner option! Canned tuna, rice, carrots and cucumbers and are combined with a crunchy cabbage slaw and tossed in a delicious peanut soy dressing. Make a double batch and enjoy it for lunch all week long!

    The best part? This recipe is really quick to make. Use precooked rice for convenience, make the cabbage slaw and whisk the dressing together. Plus, you can even use leftover shredded chicken or canned salmon too!

    Cabbage tuna salad in two bowls with gold fork and peanut sauce in a side dish.

    Ingredients you’ll need

    All you need are 9 key ingredients to make this nourishing tuna cabbage salad recipe.

    • Tuna: I like to use a good quality one in spring water.
    • Cabbage: I used a combo of red and green cabbage for colour.
    • Veggies: We add sliced cucumber, shredded carrots and spring onions (scallions).
    • Peanut butter: I used natural smooth peanut butter, to make the dressing.
    • Soy sauce: You can also use coconut aminos or tamari if you prefer.
    • Vinegar: I used white wine vinegar but you can also use rice vinegar or apple cider vinegar to make the dressing.
    • Honey: Just a smidge to sweeten the peanut sauce. 

    Complete list of ingredients and amounts is located on the recipe card below.

    Ingredients shown to make the salad.

    How to make tuna cabbage salad

    Cook the rice: Cook according to package instructions or use precooked rice, like I did!

    Prepare the vegetables: Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Slice the cucumbers and spring onions (green onions), and shred the carrots using a julienne peeler.

    Tuna: Drain the water from the tuna and flake with a fork, leaving some chunks. 

    Salad: In a large mixing bowl, combine the shredded cabbage, cooked rice, cucumbers, carrots, tuna and spring onions (green onions).

    Peanut dressing: In a bowl or jar, combine the peanut butter, soy sauce, vinegar and honey aminos. Whisk until smooth and creamy.

    Peanut sauce in a bowl with a whisk.
    Ingredients in a large mixing bowl.

    Combine: Pour the dressing over the salad. Toss until everything is covered in the dressing. Divide into bowls and top with sesame seeds if desired.

    Serve and enjoy!

    Salad in a mixing bowl with tongs.

    Ingredient swaps + tips

    • Instead of tuna, you could substitute canned red salmon, cooked shredded chicken, grilled white fish, tofu, or prawns (shrimp).
    • Add more veggies. Sliced red capsicum (bell peppers), green beans or snap peas would be great additions.
    • Different dressing. Use tahini or almond butter in place of the peanut butter or use a store-bought sesame dressing.
    • Use different grains. Instead of adding white rice ry adding 2 cups of cooked brown or white rice, quinoa or couscous.
    Side shot of tuna cabbage salad in a blue bowl.

    How to store

    This tuna cabbage salad is best eaten immediately for maximum crunch. However leftovers will keep for up to 3 days in an airtight container in the fridge.

    Recipe FAQ

    What can I use instead of cabbage?

    If you're looking for alternatives to cabbage in your salad, here are several options you can consider. Various types of lettuce, such as romaine (cos), iceberg, leaf lettuce, or butterhead lettuce. A store bought mixed salad leaves or a combo of radicchio and iceberg.

    What’s the best tuna to use?

    I made this tuna salad with skipjack tuna in spring water. It has a milder flavour compared to solid white albacore and a slightly softer texture. Any canned tuna will work well, but I recommend not using one that is packed in oil so it does not affect the dressing.

    Side shot of tuna cabbage salad in a blue bowl.

    More fish salads

    Mango Salmon Salad

    Buffalo Tuna Salad

    Cajun Salmon Quinoa Salad

    Easy Mexican Tuna Salad

    If you try this tuna cabbage salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

    Print
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    Side shot of tuna cabbage salad in a blue bowl.

    Tuna Cabbage Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Caitlin Rule
    • Total Time: 10 minutes
    • Yield: Serves 4
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    Description

    Whip up this delightful tuna cabbage salad for lunches or as a hassle-free winter salad! Canned tuna is paired with a crunchy cabbage slaw, rice and a peanut dressing.


    Ingredients

    Scale
    • 4 cups cabbage, shredded
    • 2 carrots, shredded
    • 1 cucumber, sliced
    • 2 cups cooked white or brown rice
    • 425g/ 15oz can tuna in spring water
    • 2 spring onions (green onions), sliced
    • Sesame seeds 

    Peanut dressing:

    • 3 tablespoons smooth peanut butter
    • 2 tablespoons soy sauce or tamari
    • 2 teaspoons honey
    • ¼ cup white wine vinegar or rice vinegar

    Instructions

    1. Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Slice the cucumbers and spring onions (green onions) and shred the carrots using a julienne peeler.
    2. Drain the water from the tuna and flake with a fork, leaving some chunks. 
    3. In a large mixing bowl, combine the shredded cabbage, cooked rice, cucumbers, carrots, tuna and spring onions (green onions).
    4. In a bowl or jar, combine the peanut butter, soy sauce, vinegar and honey. Whisk until smooth and creamy.
    5. Pour the dressing over the salad. Toss until everything is covered in the dressing. Divide into bowls and sprinkle with sesame seeds if desired Serve and enjoy!

    Notes

    This salad is best eaten immediately for maximum crunch. Store leftovers in a airtight container in the fridge for up to 3-4 days.

    • Prep Time: 10 minutes
    • Category: Lunch, dinner
    • Method: Chop
    • Cuisine: Asian inspired

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    1. Kerry says

      July 06, 2023 at 7:41 am

      Absolutely loved this recipe!! Budget friendly and filling. Thank you 🙂






      Reply
      • Caitlin Rule says

        July 11, 2023 at 5:26 pm

        So happy you loved the recipe Kerry! 🙂

        Reply

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    About Caitlin

    Welcome! I’m Caitlin

    I'm a nutritionist, foodie, and mum, here to help you add more goodness to your everyday life! You'll find plenty of delicious, simple, and nutritious recipes to satisfy your cravings and nourish your family.

    More About Me →

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