Tuna & apple wombok salad
Recipe
Craving a refreshing twist? Dive into the crisp harmony of Tuna & Apple Wombok Salad—a symphony of flavors that'll tantalize your taste buds!
Ingredients
- 2 cups (160g) finely shredded wombok (napa cabbage)
- ¼ cup finely chopped coriander (cilantro) stems
- 4 green onions (scallions), shredded into lengths, placed in iced water to curl (optional)
- 1 medium red apple (150g), cored, sliced thinly
- 1 medium green apple (150g), cored, sliced thinly
- 2 tablespoons apple cider vinegar
- 3 teaspoons sesame oil
- 2 x 125g (4oz) cans tuna slices in olive oil, drained, flaked
- ⅓ cup (25g) bean sprouts
- 1 cup loosely packed coriander (cilantro) leaves
- ¼ cup (40g) white sesame seeds, toasted
Method
- Place wombok, coriander stems, green onion and apples in a large bowl; toss to combine.
- Combine vinegar and sesame oil in a small jug; pour over salad, toss gently to cover.
- Serve salad topped with flaked tuna, bean sprouts, coriander leaves and sesame seeds.
Nutritional information
| Per serve | 1770kJ |
| Protein | 27g |
| Total fat | 23g |
| Saturated fat | 3g |
| Carbohydrates | 23g |
| Fibre | 8g |
| Sodium | 288mg |
Carb exchanges: 1 ½
Dietitian tip: You can make the salad component in bulk, then change the protein element over the week to mix it up.
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