Tuna Cabbage Salad
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.
Servings: 2 servings
Calories: 186kcal
Cost: Recipe $5.08 / Serving $2.54
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.
Nutrition
Serving: 1cup | Calories: 186kcal | Carbohydrates: 20g | Protein: 25g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 328mg | Potassium: 647mg | Fiber: 6g | Sugar: 13g | Vitamin A: 279IU | Vitamin C: 87mg | Calcium: 170mg | Iron: 3mg
