3x15DinnerNo processing10 min
Tuna, Cabbage and Carrot Salad with Peanut Topping
A filling no-cook dinner salad with tuna, crisp cabbage, and carrot, finished with crushed peanuts. It is quick to make and more calorie-dense thanks to the nuts.
3 main products
Canned tuna in own juice - 160 gWhite cabbage - 200 gCarrot - 120 g
Allowed extras
Peanuts, Salt, Black pepper, Vegetable oil, Lemon juice
361 kcalP: 46F: 8C: 21
Cooking
- 1Slice the cabbage very thinly so the salad is softer and easier to eat.
- 2Peel the carrot and grate it on the coarse side of a grater.
- 3Drain the tuna well and break it into large chunks with a fork.
- 4Add the cabbage, carrot, and tuna to a large bowl.
- 5Season with salt, pepper, a little vegetable oil, and lemon juice to taste.
- 6Mix for 30–40 seconds so the dressing spreads evenly.
- 7Top with lightly crushed peanuts and serve immediately.
Menu type
High calorie