Beef Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that proves you don't need anything from the butcher counter to build a seriously craveable meal. Shredded green and red cabbage, grated carrot, and scallion greens form a crunchy, colorful base, while flaked tuna and creamy avocado cubes turn it into something genuinely filling. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, garlic, turmeric, and ginger all worked together until the mixture turns a brilliant, fragrant green. That little hit of turmeric and ginger gives the whole dish a subtle warmth that plays beautifully against the bright citrus and cool avocado. The technique of folding the avocado in last, with just a few careful turns, keeps the cubes intact so every bite has a silky, buttery contrast to the crisp slaw. It comes together in one large bowl with no cooking required, making it an ideal weeknight option when you want something fresh and nourishing without much effort. Serve it right away with extra lemon wedges and a scatter of parsley for a finish that 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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