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Thai Tuna Toss
Thai Tuna Toss
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From: Diabetic Living Magazine
Tuna, napa cabbage, and colorful vegetables get a sweet-and-spicy Asian-style dressing for a main-dish salad that's perfect for warm summer days.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 6 cups shredded napa or Chinese cabbage
- 12 ounces cooked tuna, broken into chunks, or 2 6-ounce cans very low-sodium chunk white tuna, drained
- 1 red or yellow sweet pepper, cut into thin strips
- 1 cup fresh snow pea pods, trimmed and halved crosswise
- ¼ cup sliced green onion
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- ⅛ to ¼ teaspoon crushed red pepper
- 2 tablespoons chopped cashews
Preparation
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Prep
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Ready In
- Combine cabbage, tuna, sweet pepper, pea pods, and green onion in a very large bowl. Gently toss to mix.
- For dressing, combine rice vinegar, sugar, soy sauce, toasted sesame oil, ginger, and crushed red pepper in a screw-top jar. Cover and shake well.
- Pour dressing over cabbage mixture; toss to coat. Serve immediately or cover and chill up to 12 hours. Sprinkle with cashews before serving.
- Serving size: 2 cups
- Per serving: 268 calories; 9 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 30 g protein; 113 mcg folate; 43 mg cholesterol; 8 g sugars; 3,894 IU vitamin A; 83 mg vitamin C; 118 mg calcium; 2 mg iron; 205 mg sodium; 665 mg potassium
- Nutrition Bonus: Vitamin C (138% daily value), Vitamin A (78% dv), Folate (28% dv)
- Carbohydrate Servings: 1
