Mushroom Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that brings together crisp shredded cabbage, sweet grated carrot, and flaky tuna, all tied together with a punchy herb dressing that turns an ordinary weeknight into something worth sitting down for. The real star is that bright green basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger mashed together until fragrant and cohesive — which coats every strand of vegetable in bold, garden-fresh flavor. Creamy avocado cubes are folded in at the end so they stay intact, adding richness that makes the whole dish feel indulgent without being heavy. For anyone navigating a fungi-free diet, this recipe is a genuinely easy win — every single ingredient is clean and straightforward, with zero hidden fungi lurking in sauces, broths, or seasoning blends. Many packaged slaws and dressings sneak in unexpected extras, so making this from scratch puts you fully in control. It comes together in one large bowl with no cooking required, just some good knife work and a minute of vigorous stirring. Serve it immediately with a squeeze of lemon and a scatter of fresh parsley for a meal that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!