Emulsifier Free Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and carrot, hearty tuna, and creamy avocado all pulled together by a punchy, herb-forward dressing that you make entirely from scratch. That dressing is the real star: fresh basil, extra-virgin olive oil, lemon juice, garlic, turmeric, and ginger, mashed together until bright green and cohesive without a single additive or stabilizer in sight. For anyone navigating emulsifier-free eating, store-bought dressings and condiments are often the biggest minefield, so having a go-to that comes together in about a minute with whole ingredients is genuinely useful. The technique here is beautifully simple — you bruise the basil into the oil and lemon by hand, which creates a naturally unified dressing that clings to every strand of cabbage without needing lecithin, polysorbates, or anything else from a label you'd rather not read. Folding in the avocado at the end keeps the cubes intact and adds a buttery richness that makes this feel far more indulgent than a bowl of slaw has any right to. Serve it immediately with a squeeze of fresh lemon and it's the kind of lunch or light dinner that disappears fast.
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!