AIP Friendly Basil-Avocado Tuna Slaw
Crunchy, creamy, and loaded with color, this slaw is the kind of meal that feels indulgent while checking every box for an elimination-style protocol. Two kinds of cabbage, grated carrot, and scallion greens form the base, giving you serious texture and a satisfying crunch without any of the grains, legumes, or nightshades that make so many "healthy" recipes off-limits. The real star is the bright green basil dressing — a quick mash of fresh basil, extra-virgin olive oil, lemon juice, garlic, turmeric, and ginger that comes together in about a minute and tastes like something you'd order at a restaurant. Flaked tuna folded through the slaw adds lean protein, while ripe avocado cubes bring that buttery richness that makes the whole bowl feel genuinely filling. Every single ingredient here is protocol-friendly by design, so there's no need to audit a label or swap anything out. It serves four, comes together without any cooking, and is best eaten right away so the avocado stays gorgeous and the cabbage keeps its bite.
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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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