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Delicious, even when made with chicken.
This was a big hit at the Cornhole game Friday morning here at Creaky Bones Compound.
I made it with canned chicken rather than tuna, only because I had more chicken on hand than tuna.
Pretty basic ingredients, just chicken/tuna, cabbage, sugar snap peas, and scallions, the radishes and cilantro missed the photoshoot but not the bowl.
The dressing is made up of rice vinegar or lemon juice, soy sauce, sesame oil, ginger, avocado oil, or any other mild-flavored oil.
I love having a cupboard above the countertop. The bottom shelf is so handy when it comes to measuring liquids, I just put a measuring cup on the shelf and the measurements are right at eye level. I do have to admit though that more than once I measured what I needed, closed the cupboard door, and left the cup on the shelf then later looked for that ingredient knowing I got it ready but not knowing what I did with it. I'm better about that now.
I didn't plate individual salads like the recipe states. I just put all the ingredients into a bowl and tossed it all together with some dressing.
I added the dressing a little at a time, that's a lot of dressing for the salad, and I used green cabbage rather than napa because that's what I had.
It got rave reviews and I'll be making this again and again for sure.
YIELD 4 servings
1/4 cup rice vinegar or lemon juice
3 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
2 5- to 6-ounce cans water-packed chunk light tuna, drained
1 cup sliced sugar snap peas or snow peas
2 scallions, sliced
6 cups thinly sliced napa cabbage
4 radishes, julienne-cut or sliced
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds
Freshly ground pepper to taste
Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl. Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
Source: Eating Well Magazine
And that's that!