Low Sodium Basil-Avocado Tuna Slaw

Total time20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the slaw

3 cups green cabbage, finely shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
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1 cup red cabbage, finely shredded
1 large carrot, peeled and coarsely grated
3 scallions, thinly sliced (green tops only)
2 cans (5 oz each) tuna packed in water, drained and flaked
2 ripe avocados, pitted, peeled, and cut into ½-inch cubes

For the basil dressing

1 ½ cups fresh basil leaves, loosely packed
⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
1 clove garlic, minced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric
¼ tsp ground ginger

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small mixing bowl, combine the basil, olive oil, lemon juice, lemon zest, garlic, salt, turmeric, and ginger. Using a fork or the back of a spoon, mash and stir vigorously until the basil is bruised and the dressing is cohesive and bright green, about 1 minute. Taste and adjust salt.
2
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, and scallion greens. Pour about two-thirds of the dressing over the vegetables and toss until every strand is evenly coated.

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