Tuna Cabbage Salad

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. 

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!

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.

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.

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!

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.

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

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.

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