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Winter Salad with Tuna and Cabbage

2017-02-20By Bentology TeamNo CommentsFacebooktwitterpinterestFacebooktwitterpinterest

tuna and cabbage salad perfect bento box lunch and healthy

This will give you a great healthy boost when you need it most. Right now!

This is a great tasting way to get a lot of healthy food into you, fast!

And the ingredients are ones that keep well and give you a great healthy boost when we need it most—right now!

Ethically sourced tuna is a great protein that will keep in the pantry and is ready when you are. Cabbage will keep under refrigeration a lot l0nger than more delicate perishable veggies, so we love them in winter.

It also helps that all of these ingredients are nutritonal superstars, cabbage is great for you whether you eat it raw, as we do here, cooked, or fermented as sauerkraut. Chives are little cancer-fighters that have many health benefits, and greek yogurt adds much-needed probiotics and a creamy consistency you could only get with higher-fat foods. Make the mayo yourself and you've got a great good-for-you fat in there, too.


  • 1 5-ounce can of tuna
  • 2 cups green and red cabbage, finely sliced
  • 1/4 cup chives, finely chopped
  • 1 tablespoon DIY mayonnaise
  • 3 tablespoons plain Greek yogurt
  • Salt and pepper to taste

How To

  1. Separate the tuna with a fork and toss with cabbage until combined.
  2. Stir in chives, mayo and yogurt.
  3. Season with salt and pepper.

Can be refrigerated for up to 2 days.

This is a great idea for work lunches, and makes a yummy sandwich stuffer for kids' lunches, and ...wait 'til you try it in tacos!

Tote it to work in your XL bento box lunch container. It fits right in.



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