Dairy Free Basil-Avocado Tuna Slaw
This slaw is bright, creamy, and packed with flavor — the kind of bowl that feels like a full meal without any fuss. The dressing is the real star: fresh basil, olive oil, lemon juice, garlic, turmeric, and ginger all mashed together into a vivid green sauce that coats every shred of cabbage beautifully. Because everything here is built from whole, plant-based ingredients and quality pantry staples, there's no need to scan labels for hidden dairy or swap anything out — it's naturally free of it from the start. Chunks of ripe avocado get folded in at the end so they stay lush and intact, adding that satisfying richness you'd normally expect from a creamy dressing. The combination of green and red cabbage with grated carrot gives you serious crunch, while the tuna makes it hearty enough to stand on its own for lunch or a light dinner. A squeeze of fresh lemon right before eating ties everything together and keeps the colors popping. It's the kind of recipe you'll want to make on repeat all spring and summer long.
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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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