Caffeine Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that brings together crisp green and red cabbage, sweet grated carrot, and flaky tuna — all tied together with a punchy herb dressing that practically glows. The basil dressing is the real star here: fresh leaves are mashed with olive oil, lemon juice, garlic, turmeric, and ginger until the whole thing turns a brilliant, fragrant green. Creamy avocado cubes get folded in at the end so they stay intact, giving every bite a rich, buttery contrast to the crunch of the slaw. Because every ingredient in this recipe is naturally free of stimulants, you never have to second-guess a label or swap anything out — it's just clean, whole food from start to finish. The technique is simple but smart: dressing the cabbage first, then gently folding in the tuna and avocado in stages, means nothing gets crushed and every component shines. A squeeze of fresh lemon and a scatter of parsley over the top pull it all together for a finish that looks as good as it tastes. This one works equally well as a light lunch, a meal-prep staple, or a crowd-pleasing dish you can bring to the table in minutes.
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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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