Low Sugar Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that earns its place at the table without a single gram of added sweetness. The dressing is the real star — fresh basil, bright lemon juice, a whisper of turmeric and ginger, and good olive oil all mashed together into something herbaceous and deeply green. It coats two kinds of shredded cabbage, grated carrot, and scallion greens in a way that feels light but substantial, especially once the flaked tuna gets folded in. The avocado goes in last, gently turned so it stays in soft, creamy cubes rather than disappearing into the mix. Every component here is whole and clean, which means you're not navigating sneaky sweeteners hiding in bottled dressings or store-bought slaws. It comes together in one large bowl with no cooking required, making it as practical as it is impressive. Finish with a squeeze of lemon and a scatter of fresh parsley, and it's genuinely hard to believe something this good took almost no effort.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, finely shredded
- 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
- 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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