3 Tbsp canola oil
2 Tbsp reduced-sodium soy sauce
1 Tbsp toasted sesame oil
1 ½ tsp sugar
1 ½ tsp minced fresh ginger
12 oz water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cup thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
¼ cup fresh cilantro leaves
1 Tbsp sesame seed
freshly ground pepper to taste
1. Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
2. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
3. Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 228
- Calories from fat 144
- Total Fat 16gm 25%
- Sodium 353mg 15%
- Total Carbohydrates 9gm 3%
- Fiber 3gm 12%
- Protein 14gm
- Cholesterol 12mg 4%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.