Eggless Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that manages to feel both light and genuinely filling all at once. Shredded green and red cabbage give it that satisfying crunch, while creamy avocado and flaked tuna make it substantial enough to stand on its own as a full meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger come together into something bright and herby that coats every strand of vegetable beautifully. Because the dressing is built entirely from whole, fresh ingredients, there's no need to scan a label or worry about hidden egg-based emulsifiers sneaking into your bowl. Slaw dressings are one of those places where mayo and creamy egg-heavy sauces tend to dominate, so this olive oil and basil approach is a genuinely clever workaround that doesn't sacrifice any richness. Folding the avocado in last keeps the cubes intact and adds a buttery contrast to the crisp cabbage that feels almost indulgent. Serve it immediately with a squeeze of lemon and you've got a weeknight dinner that looks and tastes like you put in a lot more effort than you actually did.
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!