Nightshade Free Basil-Avocado Tuna Slaw
Bright, creamy, and packed 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 give it serious crunch, while cubed avocado adds richness that makes the whole bowl feel indulgent without any heaviness. The star is the hand-mashed basil dressing — olive oil, lemon juice, garlic, turmeric, and ginger blended into a vivid green sauce that coats every strand of vegetable beautifully. Nightshade-free eating can get tricky with slaws and dressings, since so many store-bought options sneak in hot sauce, paprika, or tomato-based ingredients, but every single component here is naturally in the clear. Flaked tuna folded through the mix turns this into a satisfying, protein-forward meal rather than just a side dish. The technique of mashing the basil directly into the dressing — rather than blending — keeps things simple and gives the sauce a rustic, herb-forward punch. Serve it immediately so the avocado stays bright and the cabbage keeps its snap.
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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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