Recipe: $10.24 | Per Serving: $2.56 | Yield: 4-6 | Jump to Recipe
Behold, the Whole30 meal that we have made more than any other, all year long: Purple Cabbage Slaw with Tuna! This simple dish is so flavorful and addictively delicious you’ll find yourself snagging bites from the fridge every time you open it!
I like to keep a head of cabbage in my fridge nearly all the time. Sometimes it’s just for sheet pan sausage, roasted cabbage & potatoes, other times its for Slow Cooker Unstuffed Cabbage Casserole. Usually, it’s for THIS: my favorite iteration of slaw (thanks to a secret weapon). It can be eaten with tuna as written in this recipe, but it’s also excellent paired with fish tacos, pulled pork, or just as a side dish when you want more color in your life!
This isn’t the first time I’ve paired purple cabbage and tuna. Back in my mayo-hating days, I loved No-Mayo Tuna Cabbage Wraps. But after effusions from every corner of the Internet about the amazingness of both homemade mayo and Primal Kitchens Mayo, I decided to give them both a try – and was immediately converted to the mayo-loving side of the fence! No, I will not take Japanese Mayo or regular jarred mayo, but homemade is delicious, and Primal Kitchens Chipotle Mayo is amazing. Ah-mazing. Really. Try it.
It’s also a pretty penny, coming in at $7.99 per jar on Thrive Market, and $9.99 a jar at Whole Foods. That’s certainly not cheap. We don’t use a ton of it, but we always keep it around for this dish.
If you keep these three items – canned tuna, chipotle mayo, purple cabbage – in your home, all you have to get fresh from the store is cilantro and a lime. Easy peasy!
Paleo: Yep! And Whole30.
Vegetarian: No – but it’s pescatarian! You can also sub out the tuna for mashed chickpeas for a similar result. Can’t do eggs? Try Primal Kitchen’s Egg-Free Mayo instead and add a pinch of cayenne.
PIN THIS RECIPE FOR LATER! ↓
- 1/2 medium head purple cabbage
- Zest from 1 lime
- 1/2 bunch cilantro (can use whole bunch!)
- 2 TBSP Primal Kitchens Chipotle Mayo, + 2 TBSP (total 4 TBSP, divided)
- Juice from 1 lime (about 1–2 TBSP – start with less and add more)
- Salt & Pepper to taste
- Olive oil if necessary
- 10 oz Wild Skipjack Tuna (Safe Catch or Wild Planet)
- Optional: if you don’t have Primal Kitchens Mayo, add 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne.
- Shred the cabbage either with a sharp knife, a food processor, or using a spiralizer. (Can buy pre-shredded!) Add to a large bowl.
- Using a microplane or cheese grater, zest the lime and add to the cabbage. (Totally cool to skip this step if you don’t have the right tools.)
- Remove the cilantro leaves from the stems and finely chop the leaves. Add to the cabbage.
- In another bowl, combine the mayo and lime juice, then combine with the cabbage. Mix well! Add a little salt and pepper (and additional spices if needed), and then taste. If cabbage looks dry at all, drizzle with a little olive oil.
- In a separate bowl, combine the tuna with the remaining mayonnaise (2 TBSP), and salt and pepper to taste. Feel free to stir in some lime juice, zest, or cilantro here as well!
- Serve the cabbage in large bowls with a scoop of tuna on top. If you’re not doing Whole30, serve with Siete tortilla chips!
- Category: Salad
Nutrition Label is for 4 Servings.
*Please note: nutrition labels are approximate.