Macadamia Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that manages to feel both light and genuinely filling at the same time. Shredded green and red cabbage give it that satisfying crunch, while creamy avocado and flaked tuna add richness and protein that make it a complete meal rather than just a side dish. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger all worked together until the basil bruises and the whole thing turns a vivid, herbaceous green. It coats every strand of cabbage and every chunk of avocado in something that tastes far more complex than the effort involved. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a bottled dressing or a packaged mix. The technique of folding the avocado in last, with the remaining dressing drizzled right over it, keeps the cubes intact so you get pockets of creaminess in every bite rather than a mashed-up mess. Serve it immediately with a squeeze of lemon and a scatter of parsley, and it's the kind of dish that disappears fast.
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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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