Tuna coleslaw salad Calories

To make tuna coleslaw salad, combine finely shredded cabbage and grated carrot with drained, flaked tuna. Stir in mayonnaise mixed with lemon juice and seasoning, then chill briefly before serving so the flavors come together without letting the cabbage lose all its crunch.

Yes, drain canned tuna before adding it to tuna coleslaw salad. Excess oil or water can make the mayonnaise dressing loose and the cabbage watery; flake the tuna with a fork and fold it in gently.

Yes, you can make tuna coleslaw salad with plain or Greek yogurt instead of mayonnaise. For a closer creamy texture, use thick yogurt and season it with lemon juice, mustard, salt and pepper before mixing it with the cabbage and tuna.

Yes, tuna coleslaw salad can be prepared ahead and kept covered in the refrigerator. For the best crunch, store the shredded vegetables separately from the dressing and tuna, then combine them shortly before serving.

Tuna coleslaw salad keeps for up to 2 days in a covered container in the refrigerator. Return it to the fridge promptly after serving, and discard it if it has been left out for an extended time or develops an unusual smell or texture.

No, freezing tuna coleslaw salad is not recommended. Cabbage becomes limp after thawing, and mayonnaise-based dressing can separate, leaving the salad watery; make a fresh batch instead of freezing leftovers.

Tuna coleslaw salad pairs well with baked potatoes, grilled vegetables, sandwiches or crusty bread. It can also work as a filling for a wrap; add the salad just before eating so the bread does not turn soggy.

Tuna coleslaw salad can be a satisfying meal because tuna provides protein and cabbage and carrot add vegetables. The mayonnaise dressing makes it richer, so using less dressing or replacing some with yogurt is an easy way to lighten it.

Yes, red cabbage works in tuna coleslaw salad and gives it a firmer crunch and deeper color. Slice it thinly so it is easy to eat, and add a little lemon juice to help keep its color bright.