Italian Tuna Cole Slaw
Transform your next meal with the vibrant and wholesome flavors of Italian Tuna Cole Slaw—a modern twist on a classic dish. This refreshing salad combines crisp green and red cabbage, julienned carrots, and thinly sliced red onion, all tossed with hearty chunks of canned tuna in olive oil for a protein-packed boost. The zesty homemade dressing, featuring extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, and a hint of garlic, enhances every bite with tangy, Mediterranean-inspired goodness. Fresh parsley adds a pop of herbaceous brightness, making this coleslaw perfect as a light main course or a flavorful side dish. Ready in just 20 minutes with no cooking required, it's an ideal option for busy weeknights or a crowd-pleasing addition to your next picnic or potluck. Serve it cold or at room temperature, and enjoy a refreshing break from the ordinary. Keywords: Italian Tuna Cole Slaw, easy coleslaw recipe, Mediterranean salad, cabbage and tuna salad, low-carb coleslaw.
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 large Carrot
- 2 5-ounce cans Canned tuna in olive oil
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 small clove Garlic clove
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Shred the green cabbage and red cabbage using a sharp knife or a food processor, and transfer them to a large mixing bowl.
Peel the carrot and grate it into thin strips. Add it to the bowl with the cabbages.
Thinly slice the red onion into slivers and chop the fresh parsley. Add both to the bowl with the other vegetables.
Drain the canned tuna to remove excess oil, but reserve about 1 tablespoon of the oil for added flavor. Flake the tuna into chunks and add to the vegetable mixture.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper.
Pour the dressing over the cabbage and tuna mixture and toss thoroughly to combine, ensuring all the ingredients are coated evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Allow the coleslaw to rest for at least 10 minutes to let the flavors meld together before serving.
Serve cold or at room temperature as a main dish or a side. Enjoy!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.8 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 271 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
