Chicken Free Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and sweet carrot tossed with flaky tuna and buttery avocado cubes, all brought together by a punchy, herb-forward dressing that turns a simple bowl into something genuinely exciting. The basil dressing is the real star here: fresh leaves mashed with olive oil, lemon juice, garlic, turmeric, and ginger create a bright green sauce that coats every strand of vegetable and makes the whole dish pop with color and flavor. Folding in the avocado at the end — and drizzling the last of the dressing right over it — keeps those cubes intact so you get a creamy, rich bite in every forkful rather than a green mush. There's no poultry anywhere in this recipe, so it's a genuinely satisfying protein-packed meal that doesn't rely on the usual go-to. Tuna packed in water keeps things light without sacrificing substance, and the scallion greens add a gentle sharpness that ties everything together beautifully. It comes together in one large bowl with minimal fuss, making it ideal for a quick lunch or a no-cook dinner when you want something fresh and nourishing without turning on the stove.
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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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