Fructose Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that manages to feel both light and deeply nourishing at the same time. Shredded green and red cabbage give it serious 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 juice, turmeric, and ginger come together into something bright and herby that coats every strand of vegetable beautifully. Eating without fructose often means scanning labels for hidden sugars and fruit-heavy sauces, but this recipe sidesteps all of that naturally. The dressing relies entirely on fresh herbs, citrus, and spices rather than any sweeteners or high-fructose additions, so you know exactly what you're getting. Scallion greens are used in place of the bulb, which is a smart swap that keeps the allium flavor without the problematic fructans found deeper in the plant. The whole thing comes together in one large bowl with minimal cooking, and the layered folding technique keeps the avocado intact so every bite has a little creamy richness. Serve it immediately for the best texture, with an extra squeeze of lemon right at the table.
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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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