Cabbage and Tuna Salad with Nori
Make this refreshing cabbage salad with tuna and seaweed in under 10 minutes—no cooking needed!
Equipment
Ingredients
Instructions
- Prep the ingredients: Thinly slice the cabbage into strips. Drain the excess oil or water from the canned tuna.
- 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.
- 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.
- Serve: Transfer to a serving bowl and enjoy!
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.
Video
Nutrition
Serving: 1servingCalories: 53kcalCarbohydrates: 3gProtein: 9g
This nutritional information is estimated and provided for general reference only.