Capsaicin Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that proves you don't need any heat to build serious flavor. Crisp green and red cabbage, sweet grated carrot, and tender flaked tuna come together under a vivid basil dressing that's blended with lemon, garlic, turmeric, and ginger — warm and aromatic without a single fiery note. For anyone navigating capsaicin sensitivity, slaw can be a minefield of hidden chili flakes or spiced dressings, but every ingredient here is naturally free of that concern. The creamy avocado folded in at the end adds richness that makes the whole dish feel indulgent rather than like something you're working around. The dressing comes together with just a fork and a little elbow grease — no blender required — and the whole thing is ready to serve in minutes. A squeeze of fresh lemon at the table ties everything together and keeps the flavors lively and clean. It's the kind of meal that feels like a treat, not a compromise.
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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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