Asian-Inspired Tuna & Cabbage Crunch Salad

8-Week Summer Salad Series
Week 6 | Asian-Inspired Tuna & Cabbage
Crunch Salad

A crunchy, protein-packed salad with bold flavor and zero cooking required.

PROTEIN
3 cans (5 oz each) wild-caught tuna, drained

BASE
2 cups shredded napa cabbage
2 cups shredded purple cabbage
1 cup grated daikon radish
¼ cup chopped green onion

ADD-INS
¼ cup slivered almonds
1 tbsp sesame seeds

DRESSING
2 tbsp toasted sesame oil
3 tbsp rice vinegar
1 tbsp coconut aminos
1 tsp grated ginger
1 garlic clove, minced

DIRECTIONS

1. Prep the Veggies: Shred cabbages, grate daikon, and chop green onion.

2. Mix the Dressing: In a small bowl, whisk sesame oil, rice vinegar, coconut aminos, ginger, and garlic.

3. Assemble the Salad: In a large bowl, combine tuna, cabbage mix, daikon, and green onion.

4. Add the Crunch: Top with slivered almonds and sesame seeds.

5. Toss & Serve: Drizzle with dressing and toss gently to combine. Serve cold and enjoy!