PCOS Friendly Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser that also happens to check every box for hormone-supportive eating. Crunchy cabbage and carrot form the base, while omega-3-rich tuna and creamy avocado bring the kind of healthy fats and lean protein that help keep blood sugar steady — a real priority when managing PCOS. The dressing is where things get exciting: fresh basil, extra-virgin olive oil, lemon, and a pinch each of turmeric and ginger come together into a bright, herbaceous sauce that tastes like something from a restaurant rather than a weeknight bowl. Anti-inflammatory ingredients like turmeric and ginger are quietly doing heavy lifting here, and they blend so seamlessly into the dressing that you barely notice them — you just notice how good everything tastes. The technique of mashing the basil directly into the olive oil and lemon juice is a small step that makes a big difference, releasing the herb's oils and turning the dressing a vivid, gorgeous green. Folding the avocado in last keeps those cubes intact so every bite has a little richness to balance the crunch. It comes together in one large bowl with no cooking required, making it an easy go-to when you want something nourishing that genuinely feels like a treat.
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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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