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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. Combine cabbage, tuna, sweet pepper, pea pods, and green onion in a very large bowl. Gently toss to mix.
  2. 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.
  3. Pour dressing over cabbage mixture; toss to coat. Serve immediately or cover and chill up to 12 hours. Sprinkle with cashews before serving.

Nutrition information

  • 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

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