Chestnut 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, layered with grated carrot, scallion greens, flaky tuna, and creamy cubes of avocado that hold their shape right up until the last bite. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger all come together into something bright green and boldly aromatic that coats every strand of cabbage beautifully. Because the dressing is blended by hand rather than processed, you stay in full control of every ingredient that goes into the bowl, which matters when you're navigating hidden additives in store-bought dressings. The avocado gets its own drizzle of dressing and a gentle fold so it stays cubed and luscious rather than turning into mush. A scatter of fresh parsley and a squeeze of lemon at the table pulls everything together with a little extra freshness. It's the kind of recipe that looks impressive but comes together in minutes with nothing more than two bowls and a fork.
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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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