Lactose Free Basil-Avocado Tuna Slaw
This slaw is bright, creamy, and packed with flavor — the kind of bowl that feels indulgent without any of the heaviness. The dressing is the real star: fresh basil, olive oil, lemon juice, turmeric, and ginger get mashed together into a vivid green sauce that coats every strand of cabbage beautifully. Because the creaminess here comes entirely from ripe avocado rather than any dairy-based mayo or sour cream, it's naturally easy on the stomach and completely free of lactose without any substitutions required. Tuna adds satisfying protein, while the mix of green and red cabbage plus grated carrot gives you serious crunch in every bite. The folding technique keeps the avocado in soft, buttery cubes rather than turning it into mush, so the texture stays interesting all the way to the bottom of the bowl. It comes together in one large mixing bowl with no cooking required, making it a genuinely effortless weeknight option. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a dish that looks as good as it tastes.
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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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