Asian slaw and sweet chilli tuna
Make this quick and easy to prepare crunchy salad – perfect for the warm weather!

Recipe adapted from LiveLighter. General healthy eating advice only.
For individual, expert nutrition or recipe advice, book an appointment with a dietitian at Access Health and Community. Call (03) 9810 3000 or visit www.accesshc.org.au
Asian slaw and sweet chilli tuna
Preparation time: 10 minutes
Cooking time: 3 minutes for cooking rice
Serves 2
Ingredients
- 1 cup cabbage, finely shredded
- 1 medium carrot, grated
- 1 stalk celery, thinly sliced
- 6 snow peas, thinly sliced
- 1 apple, thinly sliced
- ½ cup brown rice, cooked and cooled
- 2 x 90g cans of tuna in sweet chilli sauce
Method
To cook the rice:
- Place uncooked rice in a microwave safe container.
- Add 1 cup of water to the rice.
- Cover the container with a microwave safe lid.
- Microwave the rice at full power for 3 minutes.
- Let the rice cool.
To make the salad:
- Mix together vegetables, apple and rice.
- Stir through tuna just before serving.
Tips
- Slice apple last to keep it fresh, or squeeze lemon juice on top to stop it from turning brown after slicing.
- Experiment with different vegetables such as lettuce, baby spinach, capsicum or cucumber to mix up the flavours and textures and use up what you may have in your fridge.
- For a vegetarian option, swap tuna with 4-bean mix.
- For extra convenience or if you find vegetable preparation difficult, pre-shredded coleslaw packs are available at the supermarket in the fruit and vegetable section.
- Spring seasonal vegetables used in the recipe: snow peas, carrot, zucchini.

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