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
- 1/4 cup white wine vinegar or rice vinegar
Instructions
- 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.
- Drain the water from the tuna and flake with a fork, leaving some chunks.
- In a large mixing bowl, combine the shredded cabbage, cooked rice, cucumbers, carrots, tuna and spring onions (green onions).
- In a bowl or jar, combine the peanut butter, soy sauce, vinegar and honey. Whisk until smooth and creamy.
- 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