Napa Cabbage Tuna Salad
Easy Napa Cabbage Salad with Canned Tuna (10-Minute Side Dish)
Looking for a light, crunchy side dish you can throw together in just 10 minutes?
This Napa Cabbage Salad with Canned Tuna is an easy recipe that’s perfect for busy weeknights or quick lunches. Made with just a few pantry staples, it turns simple ingredients into a refreshing, flavor-packed dish your whole family will love.
While Nappa cabbage (also called hakusai in Japanese) is often used in soups and hot pots, it’s just as delicious raw. When lightly massaged and tossed with a savory-sweet sesame soy dressing, it becomes tender yet crisp - an ideal base for canned tuna.
Whether you're serving it with a bowl of rice, adding it to your bento box, or just need a healthy side dish to balance out a heavier meal, this cabbage tuna salad is a go-to recipe you'll want to save.
Why You’ll Love This Salad
Quick and easy: Ready in just 10 minutes, not much cooking required
Pantry-friendly: Uses canned tuna and common seasonings
Light and refreshing: A great contrast to rich or fried main dishes
Versatile: Works as a side dish, light lunch, or bento filler
RECIPE
Servings: 3-4
Time: 10 min
Ingredients:
1/2 cut small napa cabbage (hakusai)
sprinkle of salt
1/2 tbsp sugar
1 tbsp sesame oil
1 tbsp vinegar
1/2 tablespoon soy sauce
1 can tuna
Instructions:
Prepare the cabbage:
Slice the Napa cabbage into thin strips.
Rinse under running water.
Massage with salt:
Place the cabbage in a mixing bowl and sprinkle lightly with salt.
Massage gently with your hands until it softens slightly.
Add seasoning:
Sprinkle in the sugar, sesame oil, vinegar, and soy sauce.
Mix to combine.
Add tuna:
Drain the canned tuna and add it to the bowl.
Toss and serve:
Gently toss everything together until the cabbage and tuna are evenly coated.
Serve immediately or chill briefly for a crisp texture.
My Kitchen Tool
Nagao Tsubamesanjo colander is a perfect size to use
Tips & Variations
Add crunch: Try topping with toasted sesame seeds, chopped roasted nuts, or crunchy ramen noodles.
Make it spicy: Add a dash of chili oil or shichimi togarashi.
Swap protein: Use shredded cooked chicken or tofu instead of tuna for variety.
