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 form the crunchy base, layered with grated carrot, scallion greens, flaky tuna, and creamy cubes of avocado — textures and colors that make it genuinely exciting to eat. The real star is the hand-mashed basil dressing, where fresh leaves get bruised into extra-virgin olive oil with lemon juice, garlic, turmeric, and ginger, creating a bright green sauce that coats every strand of the slaw beautifully. Those last two spices — turmeric and ginger — are well-loved for their digestive and anti-inflammatory properties, making this more than just a pretty plate. Using only the green tops of the scallions is a smart, intentional swap that keeps the allium flavor without the harder-to-digest white bulb, which matters when you're eating with your gut in mind. Everything comes together in one large bowl with no cooking required, so the ingredients stay fresh and alive rather than processed or depleted. It's the kind of meal you'll want to make on repeat, especially when you need something that feels clean and restorative without sacrificing any flavor.
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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.
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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