Gluten Free Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser — crunchy, creamy, bright, and packed with protein all in one bowl. The star of the show is a vibrant hand-mashed basil dressing made with olive oil, fresh lemon, garlic, turmeric, and ginger, which comes together in about a minute and turns an electric, herbaceous green. It gets tossed through a generous pile of shredded green and red cabbage, grated carrot, and scallion greens before flaked tuna and buttery avocado cubes are folded in with a gentle hand. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just fresh, whole foods doing exactly what they're supposed to do. The technique of reserving a little dressing to drizzle over the avocado at the end is a small but smart move that keeps those cubes coated and gorgeous rather than browning or getting lost in the mix. It's the kind of dish that feels light enough for a warm afternoon but satisfying enough to actually keep you full. Serve it straight away with a squeeze of lemon and you've got something that looks and tastes like it took far more effort than it did.
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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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