This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and carrot, hearty flaked tuna, and buttery avocado cubes all brought together by a vivid green basil dressing that tastes like summer in a bowl. The dressing is where the magic happens: fresh basil leaves are mashed with extra-virgin olive oil, bright lemon juice and zest, garlic, turmeric, and ginger, creating something herby, citrusy, and deeply aromatic without a single pungent spice that could cause problems. For anyone navigating a black pepper sensitivity, finding bold, satisfying flavor in a dish like this can feel like a challenge — but the combination of fresh basil, lemon, and warm ginger more than fills that gap. The technique of folding the avocado in last and drizzling it with the remaining dressing is a small but smart move that keeps every cube intact and glossy rather than turning the whole thing into guacamole. Scallion greens add a gentle onion note without overpowering the other flavors, and a scatter of fresh parsley at the end keeps everything feeling light and fresh. It comes together in one large bowl with no cooking required, making it an ideal weeknight dinner or a make-an-impression lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
