Carrageenan Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that earns its place at the table through sheer freshness — crunchy cabbage, creamy avocado, and flaked tuna all pulled together by a vivid green basil dressing that you make by hand in minutes. The dressing itself is the real star: bruised basil leaves, extra-virgin olive oil, fresh lemon juice and zest, garlic, turmeric, and ginger combine into something herbaceous and a little unexpected, with a warmth that lingers. Carrageenan is a common additive in processed dressings, flavored canned products, and even some packaged slaws, so building everything from scratch here means you know exactly what's going into the bowl. Tuna packed in water keeps things clean and simple, and the avocado adds richness without any dairy or thickeners in sight. The technique of folding the avocado in last — and drizzling the reserved dressing directly over it — keeps the cubes intact and beautifully coated rather than turning the whole thing into guacamole. It comes together quickly and works just as well as a light lunch as it does a crowd-pleasing side. Serve it right away with an extra squeeze of lemon and you've got a dish that tastes like it took far more effort than it 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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