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5 from 1 vote

Salad with Tuna and Miso Ginger Dressing

Quick, easy, and flavorful, this is a great no-cook lunch or dinner meal!
Course Main Course, Salad
Cuisine Asian, Japanese
Keyword asian, dairy-free, dinner, fish, ginger, japanese, lunch, main, miso, nightshade-free, no-cook, nut-free, salad, seafood, tuna
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 308kcal
Author Jenny Ross

Ingredients

Miso Dressing

  • 1/2 teaspoon white miso paste
  • 1 tablespoons gluten-free soy sauce or 2 tablespoons coconut aminos
  • several drops stevia glycerite or other sweetener, to taste
  • 1-2 tablespoons rice vinegar to taste
  • 1/4 teaspoon ginger fresh grated
  • 1/8 teaspoon toasted sesame oil

Salad

  • 1 cup mixed greens
  • 1 cup coleslaw mix
  • 1/4 English cucumber quartered and sliced thin
  • 6 ounces ahi tuna cured, or raw, or lightly seared
  • 2 teaspoons furikake
  • 1 green onion sliced thin

Instructions

  • Combine all dressing ingredients and stir until smooth. Set aside.
  • Combine the mixed greens, coleslaw mix, and cucumber in a large bowl. Add the dressing and toss to coat evenly. Top with sliced tuna and garnish with furikake and green onions.

Notes

Protein:Energy Ratio: 2.59

Nutrition

Calories: 308kcal | Carbohydrates: 11g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 1210mg | Potassium: 807mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4437IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 3mg