Paraben Free Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and sweet carrot meet creamy avocado and flaked tuna, all pulled together by a punchy, herb-forward basil dressing that turns a simple bowl into something genuinely exciting. The dressing is made by mashing fresh basil leaves with extra-virgin olive oil, lemon juice, zest, garlic, turmeric, and ginger, which gives it a gorgeous bright green color and a layered, aromatic flavor you just can't get from a bottle. Every ingredient here is whole and recognizable, which is exactly what you want when you're being mindful about synthetic additives and preservatives that sneak into so many store-bought condiments and dressings. Keeping things homemade means you stay in full control of what goes into the bowl — no mystery stabilizers, no hidden extras, just real food. The technique of folding the avocado in last and drizzling it with the remaining dressing is a small but smart move that keeps the cubes intact and luxuriously coated rather than turning into mush. It comes together in one large mixing bowl with minimal fuss, making it an ideal weeknight meal or a standout lunch that feels far more special than the effort involved. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a dish that's as beautiful as it is satisfying.
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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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