Coconut 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, grated carrot, and scallion greens form a crunchy base, while flaked tuna and creamy avocado cubes turn it into a proper meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger all worked together until the mixture turns a gorgeous, vivid green. That dressing gets folded in carefully so the avocado stays in soft, distinct pieces rather than disappearing into the mix. Many store-bought slaws and dressings sneak in tropical oils or hidden additives, so making everything from scratch here means you know exactly what's going into the bowl. The turmeric and ginger give the dressing a subtle warmth that plays beautifully against the bright lemon and fresh herbs. Serve it right away with extra lemon wedges and a scatter of parsley, and it's the kind of lunch that makes you feel like you actually have your life together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!