Anti Inflammatory Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that hits every texture — crunchy shredded cabbage, tender flaked tuna, and buttery chunks of avocado all pulled together by a blender-free basil dressing that turns a brilliant, herby green. The dressing is where the real magic happens: extra-virgin olive oil, fresh lemon juice, garlic, and a pinch each of turmeric and ginger create a bright, deeply flavored base that also happens to be loaded with ingredients long celebrated for their role in reducing inflammation. Turmeric and ginger are the quiet workhorses here, and pairing them with the healthy fats from avocado and olive oil helps your body actually absorb their beneficial compounds. Omega-3-rich tuna makes this a genuinely nourishing meal rather than just a trendy salad, and the colorful mix of green and red cabbage adds a satisfying crunch alongside real antioxidant value. The whole thing comes together in one large bowl with no cooking required — just some good knife work and a minute of vigorous stirring. It's the kind of recipe that makes eating well feel effortless rather than like a compromise.
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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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