Nutmeg Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that manages to feel both light and deeply filling at the same time. Shredded green and red cabbage give it serious crunch, while creamy avocado and flaked tuna make it substantial enough to stand on its own as a meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger blended into something bright green and punchy that coats every strand of vegetable beautifully. Warm spices like turmeric and ginger add gentle depth without any of the sweet, heady warmth that nutmeg brings, so the flavor stays clean and herbaceous from start to finish. Many store-bought slaws and dressings sneak in unexpected spice blends, but here every single ingredient is listed and intentional, which makes this a genuinely stress-free choice. The technique of folding in the avocado last and reserving a little dressing to drizzle over it is a small but smart move that keeps the cubes intact and glossy rather than turning the whole thing into mush. Serve it right away with a squeeze of lemon and you've got a fresh, crowd-pleasing dish that comes together without turning on the stove.
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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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