Description
Tuna Cabbage Salad is a light, flavorful Japanese-style salad that uses fresh cabbage and carrot, combined with chunk tuna in spring water and a simple, savory dressing without mayonnaise. Quick to prepare and packed with texture and taste, this healthy salad is perfect as a side dish or light meal, featuring a delightful balance of crisp vegetables, tuna flakes, and a nutty sesame seed topping.
Ingredients
Vegetables and Tuna
- 250g (8.8oz) cabbage
- 150g (5.3oz) carrot
- 180g (6.3oz) canned chunk tuna in spring water
Dressing
- 1 tsp chicken stock powder
- ½ tsp soy sauce
- 1 tsp sesame oil
Topping (Optional)
- 2 tsp roasted white sesame seeds
Instructions
- Prepare the vegetables: Shred the cabbage into roughly 3mm (⅛”) wide strips. Julienne the carrot into strips about 3mm wide and 5-6cm (2-2⅜”) long batons for a uniform texture and appearance.
- Blanch the vegetables: Bring a pot of water large enough to hold both vegetables to a boil. Add the carrot first and cook for 1 minute. Then add the shredded cabbage and blanch both for an additional 30 seconds to soften slightly while maintaining crispness.
- Drain and cool: Drain the vegetables immediately and let them cool to room temperature. Squeeze out any excess water gently to prevent a watery salad.
- Prepare the tuna: Drain the spring water from the canned chunk tuna to avoid excess liquid, then add the tuna to the bowl with the vegetables. Break the tuna into smaller chunks, but avoid shredding it completely to maintain texture.
- Add and mix dressing: Add the chicken stock powder, soy sauce, and sesame oil to the bowl. Mix everything well so the dressing evenly coats the vegetables and tuna.
- Serve and garnish: Transfer the salad to a serving bowl. Sprinkle roasted white sesame seeds on top for a slightly nutty flavor and crunchy texture if desired.
Notes
- Carrot adds color and freshness but can be omitted or substituted with more cabbage if preferred.
- Using chunk tuna instead of flakes ensures a more substantial texture and easier draining.
- The chicken stock powder used is Lee Kum Kee brand, but any similar brand can substitute.
- Sesame seed topping is optional but adds crunch and flavor.
- The salad stays fresh in the fridge for 2-3 days, making it a convenient meal prep option.
- Nutrition values are per serving, estimated at 310g.
