Lupin Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that manages to feel both light and genuinely filling at the same time. Shredded green and red cabbage form a crunchy base, while grated carrot and sliced scallion greens add color and a gentle bite. Flaked tuna and creamy avocado cubes bring the protein and richness that turn a simple salad into a proper meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger blended into a bright green sauce that coats every strand of cabbage beautifully. Because the whole dish is built from whole vegetables, canned tuna, and fresh herbs, there are no hidden flour-based fillers or legume derivatives to worry about — just clean, straightforward ingredients from start to finish. The technique of folding the avocado in last, with the remaining dressing drizzled over it, keeps the cubes intact so you get little pockets of buttery richness in every bite. Serve it immediately for maximum crunch, or prep the slaw and dressing separately and combine just before eating.
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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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