Hazelnut Free Basil-Avocado Tuna Slaw
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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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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