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.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
