Brazil Nut Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that manages to feel both light and genuinely filling at the same time. Shredded green and red cabbage form a crunchy base, while grated carrot and scallion greens add color and a little bite. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger come together into something vibrantly green and deeply aromatic. Flaked tuna folds right into the mix, and creamy avocado cubes get a final drizzle of that dressing so every bite stays rich without turning to mush. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. It comes together in one large bowl with no cooking required beyond a little vigorous mashing, making it a genuinely easy weeknight option. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a dish that looks and tastes like you put in far more effort than you actually did.
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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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