By Phil Knows Food
We’re bringing the crunch this week with a refreshing, Asian-inspired salad that’s light yet deeply satisfying. Wild-caught tuna pairs with crisp cabbage, grated daikon, and a sesame-ginger vinaigrette for a flavorful, protein-rich bowl you can whip up in minutes — no cooking required.
As with every salad in this series, this one is REBOOT-approved—built with real, anti-inflammatory ingredients and intentionally designed to nourish and energize you through the week.
Let’s dive in!
| Asian-Inspired Tuna & Cabbage Crunch SaladA crunchy, protein-packed salad with bold flavor and zero cooking required. |
| PROTEIN 3 cans (5 oz each) wild-caught tuna, drainedBASE 2 cups shredded napa cabbage 2 cups shredded purple cabbage 1 cup grated daikon radish ¼ cup chopped green onionADD-INS ¼ cup slivered almonds 1 tbsp sesame seedsDRESSING 2 tbsp toasted sesame oil 3 tbsp rice vinegar 1 tbsp coconut aminos 1 tsp grated ginger 1 garlic clove, mincedDIRECTIONSPrep the Veggies: Shred cabbages, grate daikon, and chop green onion.Mix the Dressing: In a small bowl, whisk sesame oil, rice vinegar, coconut aminos, ginger, and garlic.Assemble the Salad: In a large bowl, combine tuna, cabbage mix, daikon, and green onion.Add the Crunch: Top with slivered almonds and sesame seeds.Toss & Serve: Drizzle with dressing and toss gently to combine. Serve cold and enjoy! |
