Hazelnut Free Basil-Avocado Tuna Slaw

Total time20 min

Prep time20 min

Cook time0 min

This slaw is the kind of dish that looks like it took serious effort but comes together in one big bowl with nothing more than a fork and a little elbow grease. Shredded green and red cabbage, grated carrot, and scallion greens form a crunchy, colorful base that gets tossed with flaked tuna and creamy cubes of ripe avocado. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, zest, garlic, turmeric, and ginger all worked together until the basil bruises and the whole thing turns a vivid, herbaceous green. It's bright, a little earthy, and genuinely addictive in a way that a standard mayo-based slaw just isn't. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution anxiety involved — just clean, whole-food cooking. The technique of folding the avocado in last and reserving a drizzle of dressing for it is a small but smart move that keeps the cubes intact and glossy rather than turning the whole bowl into guacamole. Serve it right away with a squeeze of lemon and you've got a seriously satisfying meal that works for lunch, a light dinner, or anywhere you'd want something fresh and a little unexpected.

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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
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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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