Japanese Napa Cabbage and Tuna Salad Recipe
This salad combines crunchy napa cabbage with canned tuna and a simple, lightly sesame-flavoured dressing. In Japan, similar salads often appear as a small side dish with dinner or as part of a homemade bento. Here it works great as a quick dinner or a light lunch to take to work.
Prep Time
15 min
Total Time
15 min
Servings
3
Ingredients
- napa cabbage - 300 g
- tuna - 160 g
- corn - 80 g
- cucumber - 0.5 pc
- mayonnaise - 2 tbsp
- plain yogurt - 1 tbsp
- soy sauce - 1 tsp
- sesame oil - 1 tsp
- lemon juice - 1 tsp
- chives - 1 tbsp
- sesame seeds - 1 tbsp
- pepper - 1 pinch
Main Ingredient:
Chinese cabbage
Preparation
- Wash and dry the napa cabbage, then slice it into thin strips. Transfer to a large bowl.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft, seedy center with a teaspoon, and slice the rest into thin half-moons.
- Drain the tuna and flake it with a fork into smaller pieces.
- Drain the corn in a sieve.
- Add the cucumber, tuna, corn and chopped chives to the bowl with the cabbage.
- In a separate small bowl, mix together the mayonnaise, yogurt, soy sauce, sesame oil, lemon juice and pepper until you have a smooth dressing.
- Pour the dressing over the salad and gently toss so the ingredients combine but the cabbage stays fluffy.
- Sprinkle the salad with sesame seeds. Serve immediately or chill in the fridge for 15–20 minutes to let the flavours meld.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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