Clean Eating Cabbage Salad With Tuna

KateL's Note:

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese inspired salad.

• Total Time: 2 hrs
• Prep Time: 2 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

SALAD

• 3 cups napa cabbage , shredded
• 2 cups red cabbage , shredded
• 2 green onions , sliced
• 2 tablespoons almonds , sliced
• 2 teaspoons toasted sesame seeds
• 12 ounces tuna in water , drained

DRESSING

• 3 tablespoons rice wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon sucanat
• sea salt , to taste (optional)

Directions:

1. In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
2. In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
3. For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

Reviews

[Chef #668254]

This recipe is one I have made several times out of Clean Eating magazine. However, the idea of using tuna never sat right with me, so from the start I have always used lump crab meat. I think it's fantastic. Just make sure you slice your cabbage very thin, otherwise it's a pain to deal with.

[Gillian H]

A good basic recipe but a little bit bland. I added some soy sauce and garlic salt (the first things that came to hand after I decided it needed a bit more zing) I will make it again and experiment with the dressing.