Celery Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, 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 gentle bite. Flaked tuna and creamy avocado cubes make it substantial enough to stand on its own as a full meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger come together into something bright green and deeply aromatic that coats every strand of cabbage beautifully. Slaw recipes can sometimes sneak in celery or celery seed for crunch or seasoning, but this one builds all of its texture and flavor from ingredients that are naturally free of that concern. The technique of folding the avocado in last, with the reserved dressing drizzled right over it, keeps the cubes intact and luscious rather than turning the whole thing into guacamole. It's the kind of recipe that looks impressive in a bowl but comes together with nothing more than a fork and a little enthusiastic stirring.
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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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