MSG Free Basil-Avocado Tuna Slaw
Crunchy, creamy, and loaded with fresh flavor, this slaw is the kind of dish that makes you forget you're eating something genuinely good for you. Two kinds of cabbage and grated carrot form a colorful, satisfying base, while flaked tuna adds lean protein and cubed avocado brings that rich, buttery contrast you didn't know a slaw could have. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger blended into a vivid green sauce that coats every strand and chunk beautifully. Because every single component is a whole, recognizable ingredient, there's no need to squint at a label or wonder what's hiding in a packet of seasoning. Store-bought dressings and flavored tuna pouches are common culprits for sneaky additives, so making the dressing from scratch here is both easy and genuinely reassuring. A quick fold at the end keeps the avocado intact rather than turning it to mush, which means you get distinct pockets of creaminess in every bite. Serve it right away with a squeeze of lemon and this one easily pulls double duty as a light lunch or a crowd-pleasing side.
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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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