This Tuna Cabbage Salad recipe is the perfect solution for quick, budget-friendly meals. Whether you're making it for lunch or meal prep, it's sure to satisfy your taste buds while keeping your grocery budget in check.
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With just a few simple ingredients, it brings together the perfect balance of crunchy cabbage, tangy Greek yogurt, and the savory goodness of tuna.
This Tuna Salad recipe is one of our favorite go-to meals for busy days when we need something quick, light, and filling. Best of all? It's completely customizable to your tastes. With the flexibility to add extra ingredients like corn, apples, or pickles, this salad is as unique as your cravings.
Tuna is an affordable and versatile protein, making it a fantastic addition to your meal plan. If you're a fan of quick and easy tuna recipes like this one, you'll also love our Spicy Tuna Sandwich, Air Fryer Tuna Melt, and Mac and Cheese Tuna Casserole.
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💛 Why You'll Love This Recipe
- Minimal prep: This Tuna Cabbage Salad is fresh, frugal, and fast. You can throw it together with pantry and fridge staples, making it perfect for busy days. All you need is a knife and a bowl.
- Frugal and filling: Tuna is a budget-friendly protein that delivers big on flavor. This salad feels light yet keeps you full, and with so many ways to customize it, you'll never get bored.
- No cooking required: Just chop, mix, and serve. Perfect for hot days or when you need a quick, fuss-free meal.
🛒 Ingredients
Cabbage and Carrots- You can use a fresh head of cabbage and large carrots, or keep it simple by buying a bag of pre-shredded coleslaw mix.
Red Onion: For a touch of sharpness and depth of flavor as well as a slight touch of sweetness.
Canned Tuna: I recommend using canned tuna in water, with the water drained, of course. If you still have tuna leftover, I recommend trying our Crispy Fried Tuna Patties for a delicious side dish!
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Yogurt or Mayo: Use plain Greek yogurt for a light, tangy flavor, or swap half (or all) for mayo if you prefer it creamier.
Sweetness: Replace honey with maple syrup, or skip it altogether for a more savory flavor.
Add Some Crunch: Mix in diced apples, pickles, or celery for texture. Sunflower seeds, crushed nuts, or a sprinkle of shredded cheese also work great.
Boost the Veggies: Add canned corn (drained), chopped bell peppers, or thinly sliced cucumber for extra color and crunch.
Make It a Meal: Serve it on sandwich bread, wrap it in a tortilla, or spoon it into lettuce cups for a quick, low-carb option.
💰 Budget-Friendly Tips
Keeping it cheap doesn't mean sacrificing flavor, this Tuna Cabbage Salad recipe proves it!
Buy seasonal produce. Green cabbage is cheapest in late fall and winter, and carrots are inexpensive year-round.
Use canned tuna in water. It's more affordable and lighter than oil-packed tuna. You can often find multi-packs on sale for under $1 per can.
Stretch the protein. Add extra cabbage, shredded carrots, or even a handful of cooked rice or pasta to bulk it up without more tuna.
🥄 Instructions for Tuna Cabbage Salad
Step 1: Add the shredded cabbage, grated carrots, sliced red onion, and drained, flaked tuna to a large mixing bowl. Set aside. (Image 1).
Step 2: In a separate bowl, whisk together the dressing ingredients. Season with salt and pepper to taste. (Image 2).
Step 3: Pour the dressing over the cabbage and tuna mixture. (Image 3).
Step 4: Mix well until everything is evenly coated. (Image 4).
Step 5: Serve immediately, or cover and chill for 15-30 minutes before serving, if desired.
Enjoy!
👩🏻🍳 Expert Tips
- The chilling step adds flavor! Letting the salad sit in the fridge lets the flavors meld together for a more robust taste. If you're in a hurry, you can skip the chilling and enjoy it right away!
- Feel free to adjust the seasoning. If you like a tangier flavor, add more lemon juice or mustard.
- No reheating necessary. This Tuna Salad is best enjoyed chilled or at room temperature. If you have leftovers, simply store them in the fridge and enjoy them the next day without reheating. The flavors only get better as they sit!
❄️ Storage and Make Ahead
Storage: Store any leftovers in an airtight container in the fridge for up to 2-3 days. It's best when enjoyed within a few days, as the cabbage may become a little soft after prolonged storage.
Make Ahead: You can prepare the salad up to a day ahead of time. Just be sure to store it in an airtight container in the fridge. The flavors will develop overnight, making it even tastier the next day!
🥗 Side Dishes
This salad pairs perfectly with other quick and frugal sides to round out your meal:
- Over greens. For a light dinner, serve on a bed of mixed greens or spinach and top with a sprinkle of sesame seeds or nuts.
- Serve with crackers or toast for a simple lunch. Whole grain, saltine, or even homemade bread all work great.
- Add a side of fruit. Apple slices, grapes, or mandarin oranges add a sweet contrast.
- Soup and salad combo. Pair it with a warm bowl of Egg Drop Soup, Ramen Noodle Soup, or Tomato Soup Chili for a filling, budget-friendly meal.
- Wrap or sandwich it. Spoon it into tortillas, pitas, or between two buns for an easy handheld lunch.
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❓ Tuna Cabbage Salad FAQs
Yes! Feel free to swap out the tuna for chicken, chickpeas, or hard-boiled eggs if you prefer.
Coleslaw is usually a side dish, but when you mix in a can of tuna, it becomes a filling and tasty meal.
A tuna sandwich can be just plain tuna or anything with tuna. A tuna salad sandwich has a creamy tuna mixture, usually with mayo and mix-ins like celery or onion.
Both work, but it depends on your taste and goals:
Tuna in water is lighter, lower in calories, and lets the other flavors in your salad shine.
Tuna in oil is richer and more flavorful, with a silkier texture.
If you're going for a lighter, fresher tuna salad, go with water-packed.
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🐝 If you tried this Tuna Cabbage Salad, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Tuna Cabbage Salad
Ingredients
- 16 ounce coleslaw mix or ½ head green cabbage and 2 large carrots, shredded - ($2.18)
- ¼ red onion, thinly sliced - ($0.25)
- 1-2 cans tuna in water, drained and flaked - ($0.88)
- ½ cup Greek yogurt or mayonnaise - ($0.55)
- 1 tablespoon Dijon mustard - ($0.08)
- 1 tablespoon lemon juice - ($0.15)
- 1 teaspoon honey - ($0.10)
- salt and ground black pepper, to taste - ($0.01)
Optional Add-ins
- ½ cup canned corn, drained
- 1 apple, chopped
- crushed nuts or sunflower seeds
Instructions
- Build the base. In a large bowl, combine the coleslaw mix, red onion, and tuna.
- Make the dressing. In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper until smooth.
- Combine. Pour the dressing over the salad and stir until evenly coated.
- Adjust and chill. Taste and adjust seasoning if needed. Chill for 15 to 30 minutes if desired.
- Serve. Serve as a salad, sandwich filling, or in lettuce wraps.
Notes
- Customization. Apples, corn, seeds, or nuts add sweetness and crunch.
- Dressing swap. Mayonnaise can fully replace Greek yogurt if preferred.
- Flavor boost. Extra lemon juice or mustard brightens the salad.
- Chilling. Resting improves flavor but is optional.
- Storage. Refrigerate in an airtight container for up to 2 days.
Nutritional Information
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Nicole Durham says
I love the combination of creamy, crunchy, tangy, sweet and savory in every bite!