– 2 cans (5 oz each) tuna, drained – 4 cups shredded cabbage (green or purple) – 1 large carrot, grated – 1 bell pepper (any color), thinly sliced – 1/4 cup chopped fresh parsley or cilantro – 1/4 cup sliced green onions (optional) – 1/4 cup sliced almonds or chopped peanuts (optional) – Salt and pepper to taste For the Dressing: – 3 tbsp olive oil – 2 tbsp rice vinegar or apple cider vinegar – 1 tbsp soy sauce – 1 tbsp honey or maple syrup – 1 clove garlic, minced – 1 tsp grated ginger (optional) – 1/2 tsp sesame oil (optional)
Prepare the Salad Ingredients: In a large bowl, combine the drained tuna, shredded cabbage, grated carrot, sliced bell pepper, chopped parsley or cilantro, sliced green onions (if using), and sliced almonds or chopped peanuts (if using). Toss gently to mix everything together.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, rice vinegar or apple cider vinegar, soy sauce, honey or maple syrup, minced garlic, grated ginger (if using), and sesame oil (if using). Mix well until the dressing is smooth and emulsified.
Season the Salad: Season the salad ingredients with salt and pepper to taste. Remember that soy sauce in the dressing also adds saltiness, so adjust accordingly.
Dress the Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Toss well to evenly coat everything with the dressing.
Chill (Optional): If time allows, cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld together and for the cabbage to slightly soften.–
Serve: Once chilled (if desired), give the salad a final toss and transfer it to a serving dish. Garnish with additional chopped parsley or cilantro if desired.
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