Peanut Free Basil-Avocado Tuna Slaw
This slaw is the kind of dish that makes you rethink what a quick, no-cook meal can be — vibrant, creamy, and packed with real flavor from start to finish. The dressing is the star: fresh basil, bright lemon, a whisper of turmeric and ginger, all mashed together with olive oil into a gorgeous, herbaceous green sauce that coats every strand of cabbage beautifully. Chunks of ripe avocado and flaked tuna get folded in gently at the end, so you get that satisfying richness without losing any texture. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. It works equally well as a light lunch, a meal-prep staple, or a crowd-pleasing side that looks far more impressive than the effort required. The pop of color from the red cabbage and the fresh parsley finish make it as pretty as it is delicious.
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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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