Pecan Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that manages to feel both light and genuinely filling at the same time. Shredded green and red cabbage, grated carrot, and scallion greens form a crunchy base, while flaked tuna and creamy avocado cubes turn it into a proper meal. The real star is the hand-mashed basil dressing — olive oil, fresh lemon juice, garlic, turmeric, and ginger all come together into something bright green and deeply aromatic that coats every strand of cabbage beautifully. Because the dressing is blended by hand rather than in a machine, you get a rustic, herb-forward texture that feels homemade in the best possible way. Tree nut allergies and sensitivities can make creamy, restaurant-style slaws a gamble, but every single ingredient here is straightforward and easy to verify at the store. The avocado is folded in gently at the end so it stays in soft, buttery cubes rather than turning to mush — a small step that makes a big difference in the final bowl. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have something that looks as good as it tastes.
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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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