A mouthwatering salad packed with crunchy cabbage and tuna that you won't be able to stop eating. Simply chop and mix for an easy recipe that pairs perfectly with rice or drinks. This is a vegetable-heavy side dish from Koutaro Koga that lets you deliciously use up plenty of produce.
Ingredients
Main Ingredients (2 servings)
- Napa cabbage 1/8 head (approx. 300g)
- Onion 1/4
- Canned tuna (in oil) 1 small can
- Tuna can liquid (as needed)
Seasonings
- Coarse ground pepper (to taste)
- [A] Mayonnaise 2-3 tbsp
- [A] Grated garlic 1/2 clove
- [A] Vinegar 2 tbsp
- [A] Sugar 1/2 tbsp
- [A] Soy sauce 1 tbsp
- [A] Olive oil 1 tbsp
Steps
- Roughly chop the core part of the Napa cabbage (1/8 head).
- Wash the Napa cabbage thoroughly and drain well.
- Finely shred the Napa cabbage against the grain as much as possible and place in a bowl. (Key Tip!) For salads, it's recommended to use the softer leaves and stems from the inner part.
- Thinly slice the onion (1/4).
- Soak the thinly sliced onion in water to remove its pungency.
- Prepare the dressing ingredients. In a bowl, combine mayonnaise (2-3 tbsp), grated garlic (1/2 clove), vinegar (2 tbsp), sugar (1/2 tbsp), soy sauce (1 tbsp), and olive oil (1 tbsp). (Key Tip!) The liquid and oil from the tuna can can be used as is for richness, but drain them if you prefer.
- Mix all the seasonings well to create the tuna dressing. (Key Tip!) Adding mustard to your preference is also recommended.
- Just before serving, add the shredded Napa cabbage, squeezed onion, and tuna dressing to a bowl, and mix everything well. (Key Tip!) Cabbage releases water easily, so mix it right before you eat.
- Taste and adjust the seasoning with mayonnaise, sugar, vinegar, and soy sauce as needed.
- Plate the salad and finish by generously sprinkling coarse ground pepper.
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