Nitrate & Nitrite Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that proves fresh ingredients need absolutely no help from cured meats, processed dressings, or packaged shortcuts. Shredded green and red cabbage, grated carrot, and scallion greens form a crunchy base that gets tossed with water-packed tuna — a clean, naturally preserved protein that fits the bill without any added preservatives to worry about. The real star is the hand-mashed basil dressing: olive oil, fresh lemon juice, garlic, turmeric, and ginger come together into something herby, bright, and a little unexpected. Folding in creamy avocado at the end keeps the whole thing feeling indulgent even though every single ingredient is whole and unprocessed. It's the kind of meal that looks impressive but comes together in one large bowl with nothing more than a fork and a little elbow grease. Serve it immediately so the avocado stays vivid and the cabbage keeps its satisfying crunch.
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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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