Cashew Free Basil-Avocado Tuna Slaw
This slaw is the kind of dish that looks impressive on the table but comes together with nothing more than a bowl, a fork, and a handful of fresh ingredients. Shredded green and red cabbage form a crunchy base, layered with grated carrot, scallion greens, flaky tuna, and creamy cubes of ripe avocado that hold their shape right up until the last bite. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, garlic, turmeric, and ginger blended into a vivid green sauce that coats every strand of cabbage with bright, herby flavor. Because the dressing is built entirely from whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought bottle. Folding the avocado in last and drizzling it with the reserved dressing is a small step that makes a big difference, keeping those cubes intact and buttery rather than turning the whole thing into mush. It's light enough to feel refreshing but substantial enough to stand alone as a full meal, especially with a squeeze of lemon over the top right before serving.
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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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