High Fructose Corn Syrup 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 form a crunchy base, layered with grated carrot, scallion greens, flaky tuna, and creamy cubes of avocado that hold their shape beautifully in every bite. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, garlic, turmeric, and ginger come together into something bright green and boldly aromatic that coats every strand of cabbage with flavor. One of the sneaky challenges with store-bought dressings and canned convenience foods is that high fructose corn syrup has a way of hiding in the most unexpected places, from bottled vinaigrettes to flavored tuna packets. Here, the dressing is made entirely from scratch with whole, recognizable ingredients, and the tuna is simply packed in water — no sweeteners, no fillers, nothing to second-guess. The technique of mashing the basil directly into the oil and lemon rather than blending keeps things simple and gives the dressing a rustic, herbaceous punch. Serve it immediately so the avocado stays lush and the cabbage keeps its satisfying crunch.
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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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