Asian-Inspired Tuna & Cabbage Crunch Salad

Written By Philippa Bebbington, MS, RD

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!

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Previous

Grilled Tofu & Summer Veggie Salad
Next

Lentil Power Salad (Vegan)