Honey Free Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and sweet carrot tossed with flaked tuna and buttery avocado cubes, all tied together by a punchy, herb-forward dressing that comes together in about a minute. The basil dressing is where the magic happens: fresh leaves are mashed with extra-virgin olive oil, lemon juice, zest, garlic, turmeric, and ginger until the whole thing turns a gorgeous, vivid green. Many store-bought dressings and slaws sneak in sweeteners, so making this one from scratch means you know exactly what's going in the bowl. The technique of folding the avocado in last — with the remaining dressing drizzled right over it — keeps the cubes intact and creamy rather than turning the whole dish into guacamole. A squeeze of fresh lemon at the table brightens every bite and keeps things feeling light even though the dish is genuinely satisfying and filling. It works beautifully as a standalone lunch or a bold side alongside something simple off the grill.
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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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