This fresh and colourful cabbage and tuna salad has a little bit of everything. It has all the beautiful colours, and a variety of textures and it’s made with healthy and simple ingredients.
This cabbage and tuna salad is seriously addictive. I am a huge fan of tuna and corn together but add some red cabbage and tomatoes and I’m on cloud nine.
This salad combines all the perfect textures and flavours that complement red cabbage. It really becomes part of the dish rather than taking it over.
It’s safe to say that the two servings in this recipe often become just one when I get to it.
I debated for a while whether this is a slaw or a salad; frankly, I’m still not convinced. It has all the makings of a slaw but the tuna really throws me off. Let me know in the comments if I’m misleading you with a salad when really this is a slaw with tuna and corn.
Preparing Red Cabbage and Tuna Salad
Ingredients
Pantry
Corn: Corn is a cereal grain that has been domesticated for thousands of years. It is a starchy vegetable that grows on stalks which produce ears covered in light yellow kernels. Canned corn is ideal for this recipe because it is already cooked and ready to go without compromising on flavour.
Tuna: Tuna is a large fish that lives in saltwater with over 15 species in existence. There are two main kinds of tuna that are most commonly found in grocery stores in North America, white tuna and light tuna. White tuna is albacore tuna. Light tuna is made from smaller tuna fish like skipjack, tongol, and sometimes yellowtail. White tuna has a higher level of Omega-3s than light tuna, and any tuna packed in water will have more than its equivalent packed in oil.
Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture like you find in a jar on the grocery store shelves.
Dijon mustard: Made from spicy brown and black mustard seeds it is the perfect way to give any meal a little kick. It has a tangy sharp taste that some consider to be spicy.
Produce
Roma Tomatoes: Tomatoes are actually a fruit, despite most people believing them to be vegetables. Roma tomatoes are plum tomatoes and are commonly used for making sauces and for canning because they don’t have many seeds. They have an elongated shape and are deep read when fully ripe.
Red cabbage: There are many varieties of cabbage the most common, in North America, being the green cabbage and purple, also referred to as red, cabbage. This is an annual vegetable that grows in a head with dense leaves. Cabbage is packed with nutrients and is low in calories making it an excellent addition to most meals.
Green onions: Also known as scallions, green onions add a fresh flavour to this dish. Use the green parts of the
green onion for a milder flavour or chop up the whites as well if you like a stronger taste.Carrot: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. It is served raw in this dish and adds the perfect crunch to the wrap.
How to Make Cabbage and Tuna Salad
The raw red cabbage combined with the sweetness of the corn and the saltiness of the tuna makes for the absolute perfect combination of textures. The combination of canned and fresh ingredients makes this salad accessible any time of year.
Step 1: Open the canned goods
Open and drain the canned corn and tuna. I don’t rinse any of these ingredients just drain the liquid.
Add them to a bowl.
Step 2: Prep the fresh ingredients
Next, you need to wash the green onions and tomato and dice them. Also, peel the carrot and chop it any way you like. I prefer to julienne the carrots to add a subtle crunch that isn’t too different from the cabbage.
Lastly, shred the cabbage. I do this by thinly slicing it but you can use an actual shredder, the coarse side, or a mandolin.
Add the fresh ingredients to the bowl with the corn and tuna.
Step 3: Dress it and mix
Last but not least, it’s time to put everything together. To the bowl add the mayonnaise, mustard and pepper and mix to combine. Give it a taste and add salt if desired.
Substitutions
Mayonnaise: You can use yogurt or sour cream instead of mayonnaise though you will get a slightly more tart flavour. But still delicious!
Red Cabbage: You can use green cabbage or napa cabbage. I recommend you slice the green cabbage very thinly to keep this salad texture light.
Tomato: You can use any tomatoes you have on hand. Some varieties will have more seeds and therefore more liquid. If you use one of these varieties you can remove some of the seeds before adding the tomato to the salad. This will prevent your salad from getting soggy.
Serving Cabbage and Tuna Slaw
If you want to dress up this cabbage and tuna salad you can serve it on a bed of greens, in a wrap or even in a sandwich.
This salad is very versatile but keeping it simple is what we’re all about. So, grab a form and dig in and forget all the fancy stuff.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
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Cabbage and Tuna Salad Recipe
Equipment
- Knife
- Can opener
Ingredients
- 3 oz of canned corn
- 1 can tuna
- 5 oz tomato on the vine (1 large Roma tomato)
- 4 oz red cabbage
- 1 oz green onions (3-4 green onions)
- 2 oz carrot (1 small carrot)
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard (optional)
- ¼ tsp pepper
- Salt to taste
Instructions
- Open and drain the canned tuna and corn.1 can tuna, 3 oz of canned corn
- Wash and dice the tomato and green onions, thinly slice, or dice the cabbage, peel and julienne the carrots.5 oz tomato on the vine, 1 oz green onions, 2 oz carrot, 4 oz red cabbage
- Combine all of the ingredients in a medium bowl and stir well.¼ cup mayonnaise, 1 tbsp Dijon mustard, ¼ tsp pepper, Salt to taste
- Serve on its own, with crackers, on toast, or on a bed of greens.
