Almond Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that manages to feel both light and genuinely filling at the same time. Shredded green and red cabbage form the crunchy base, layered with grated carrot, scallion greens, flaked tuna, and creamy cubes of ripe avocado that hold their shape right up until the last bite. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, zest, garlic, turmeric, and ginger all worked together until the basil bruises and the whole thing turns a vivid, herbaceous green. It coats every strand of cabbage beautifully and gives the tuna a lift that canned fish rarely gets credit for. For anyone navigating tree-nut restrictions, this recipe is naturally in the clear — every ingredient is straightforward, with no nut-based oils, flours, or dressings to second-guess. It comes together in a single large bowl with no cooking required, which makes it an ideal weeknight meal or a lunch you can feel genuinely good about. Finish with a squeeze of lemon and a scatter of fresh parsley, and it looks as good as it tastes.
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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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