Alpha-gal syndrome means avoiding mammalian meat and, for many people, scrutinizing every label for hidden animal-derived additives — which can make a satisfying, protein-packed meal feel like a puzzle. This slaw solves that cleanly: tuna is a fish, avocado is pure plant, and every other ingredient here comes from a vegetable, a citrus fruit, or a bottle of good olive oil. The dressing is the real star — fresh basil, lemon juice, lemon zest, garlic, turmeric, and ginger get mashed together into a vivid, herby sauce that coats every shred of cabbage and carrot with serious flavor. Folding in flaked tuna keeps things hearty without any of the ingredients that tend to cause concern, and the creamy avocado cubes added at the end make each bite feel genuinely indulgent. The technique of bruising the basil directly into the olive oil is a small step that pays off big, turning a simple vinaigrette into something that looks and tastes like it came from a restaurant. It comes together in one large bowl with no cooking required, which means less time stressing over the kitchen and more time actually enjoying a bright, crunchy, nourishing meal.
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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.
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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