Artificial Food Coloring Free Basil-Avocado Tuna Slaw
Every ingredient in this slaw is exactly what it says it is — whole vegetables, canned tuna, ripe avocado, and a blender-free dressing made from fresh basil, olive oil, lemon, and a pinch of spice. No dye-laden bottled dressings, no mystery sauces, no brightly colored condiments that sneak synthetic pigments into an otherwise clean meal. The vivid green of the dressing comes entirely from bruised fresh basil leaves worked together with olive oil and lemon juice, which means that gorgeous color is completely natural. Shredded green and red cabbage, grated carrot, and scallion greens give the bowl its crunch and visual pop without a drop of artificial anything. The avocado gets folded in last and coated in that herby dressing, staying creamy and intact while adding richness that makes this feel far more indulgent than a simple slaw has any right to. A pinch of turmeric and ginger in the dressing adds warmth and depth that will have everyone asking what's in it. It comes together in one large bowl with minimal fuss, making it an easy weeknight win or a crowd-pleasing lunch that you can feel genuinely good about serving.
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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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