Cinnamon Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that brings together crisp shredded cabbage, sweet grated carrot, and hearty tuna in a way that feels genuinely fresh rather than heavy. The real star is the hand-mashed basil dressing — olive oil, lemon juice, zest, garlic, and a whisper of turmeric and ginger blended into a vivid green sauce that coats every strand of vegetable beautifully. Creamy avocado cubes get folded in at the end so they stay intact, adding richness without overwhelming the other textures. Many store-bought slaws and dressings sneak in spice blends that can be hard to vet, so making everything from scratch here means you know exactly what's going in the bowl. The ingredient list is clean and straightforward — nothing hidden, nothing ambiguous. It comes together in one large mixing bowl with no cooking required, which makes it an easy weeknight win or a crowd-pleasing lunch. Finish with a squeeze of lemon and a scatter of fresh parsley, and it's ready to serve immediately.
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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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