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Cabbage and Tuna Salad with Nori

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10 minutes
Servings 4
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Make this refreshing cabbage salad with tuna and seaweed in under 10 minutes—no cooking needed!

Looking for more ways to enjoy cabbage? Check out these easy Japanese cabbage recipes!

cabbage and tuna salad served on a plate.

Recipe Ingredients

You’ll need the following ingredients to make this salad:

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Cabbage salad ingredients.
  • Cabbage: I used green cabbage in this recipe, but napa cabbage works great too.
  • Canned Tuna: I used tuna in oil, but tuna in water works too. If you don’t have tuna or prefer a vegetarian option, skip it and add kombu dashi powder instead.
  • Salt: Any salt is ok. Adding salt helps soften the cabbage.
  • Nori Seaweed: Adds a subtle sea flavor and helps soak up any extra liquid in the salad.
  • Soy Sauce: Adds savory depth.
  • Rice Vinegar: Brings mild acidity and brightness. You can substitute it with apple cider vinegar or any other mild vinegar you have on hand.

How To Make Cabbage Salad: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make cabbage salad.

Step 1

Shred cabbage, sprinkle with salt, and toss.

How to make cabbage salad.

Step 2

Add drained tuna and mix well.

How to make cabbage salad.

Step 3

Crumble in nori and mix.

How to make cabbage salad.

Step 4

Season with soy sauce and rice vinegar to taste.

cabbage and tuna salad served on a plate.

Transfer to a plate, top with extra nori if you like, and enjoy your refreshing cabbage salad!

Variations

  • Add a spoonful of Japanese mayo for a creamy twist.
  • Drizzle in a little sesame oil for depth and aroma.
  • For an extra punch of flavor, add some grated garlic.

What To Serve With

To complement this cabbage salad, I recommend serving it with umeboshi onigiri, grilled fish (like salted salmon or mackerel), and tofu miso soup!

cabbage and tuna salad served on a plate.

More Cabbage Recipes You Will Love

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I hope you enjoy this cabbage salad! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Cabbage and Tuna Salad with Nori

No ratings yet
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
Make this refreshing cabbage salad with tuna and seaweed in under 10 minutes—no cooking needed!
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cabbage and tuna salad served on a plate.
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Equipment

  • Large mixing bowl

Ingredients
  

  • ¼ head Cabbage
  • 1 Canned Tuna, drained
  • ¼ tsp Salt
  • ½ tsp Rice Vinegar
  • ½ tsp Soy Sauce
  • 2 slices Nori Seaweed

Instructions
 

  1. Prep the ingredients: Thinly slice the cabbage into strips. Drain the excess oil or water from the canned tuna.
  2. Combine: In a mixing bowl, sprinkle the cabbage with salt and toss gently. Add the tuna and mix well. Let it sit for about 5 minutes to allow the flavors to blend.
  3. Finish: Crumble the nori into small pieces and mix it into the salad. Add the soy sauce and rice vinegar, then toss gently to combine.
  4. Serve: Transfer to a serving bowl and enjoy!

Video

YouTube video

Notes

  • Canned Tuna: If you don’t have tuna or prefer a vegetarian option, skip it and add kombu dashi powder instead.
  • Rice Vinegar: You can substitute it with apple cider vinegar or any other mild vinegar you have on hand.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
     

Nutrition

Serving: 1servingCalories: 53kcalCarbohydrates: 3gProtein: 9g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: cabbage salad

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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