Tuna Slaw Salad
I am a big tuna fan. Even as a kid I loved tuna. In fact as a picky eater, it was often the back up when my mom served red meat, which I really didn’t like. The tuna was usually mixed with mayonnaise, sometimes with a bit of chopped celery, and made into a sandwich or a tuna melt.
My family is not so in love with tuna. Just my older daughter and I like it, but I recently discovered that all of the daycare kids like it, and since I am always trying to add more fruits and vegetables to our lunches and snacks, I thought why not add some to our tuna.
Coleslaw is another favorite, for both my family and the daycare kids, and lately I have been adding carrot and apple to the cabbage. It makes a nice creamy, crunchy salad and seemed a good choice to mix with some tuna. This is a much lighter tasting, crunchy version of tuna salad. The tuna is balanced nicely with a good amount of coleslaw. You never know, I just may get the rest of my family on board.
Depending on your preference, you can easily adjust the mayonnaise, more or less, to get a creamier or more vinaigrette style dressing. I served the tuna slaw salad in mini whole wheat pitas, but it is also great in full sized pitas, as a sandwich or on crackers as a snack or appetizer.
- 1 can tuna, drained
- 1 cup chopped cabbage
- 1/2 cup finely julienned carrot
- 1/4 cup finely julienned apple
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- salt & pepper to taste
- In a small bowl break up tuna with a fork.
- Add the julienned carrot and apple and toss. To finely julienne the carrot and apple, I use the smallest attachment on my mandoline. It's super fast and easy, just watch your fingers.
- In a separate small bowl or jar, mix together the mayonnaise, mustard and vinegar. Pour dressing over the tuna mixture and stir to combine.
- Add salt & pepper to taste.