Artificial Flavors Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that earns every bit of its color — crisp green and red cabbage, sweet grated carrot, and creamy avocado all tangled together with flaked tuna and a dressing that genuinely tastes alive. That dressing is the real star: fresh basil leaves mashed with extra-virgin olive oil, lemon juice, zest, garlic, turmeric, and ginger, blitzed by hand into something bright and herbaceous and completely from scratch. Every single ingredient here is whole and recognizable, which means you're not navigating a label full of mystery additives or synthetic flavor enhancers — just real food doing all the heavy lifting. The technique of bruising the basil into the oil rather than blending it gives the dressing a rustic, punchy character that store-bought versions simply can't replicate. Folding the avocado in last and keeping it in chunky half-inch cubes means you get creamy pockets throughout rather than a mushy coating, and the whole bowl stays fresh and textured. It comes together quickly in two bowls with nothing more than a fork and a good toss, making it an easy weeknight win that still feels like something you'd order at a restaurant. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a meal that's as beautiful as it is clean.
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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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