Pistachio Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that hits every note — crunchy, creamy, bright, and savory all at once. Two kinds of cabbage and grated carrot form the crisp base, while cubed avocado adds richness and flaked tuna brings serious staying power. The real star is the hand-mashed basil dressing, where fresh basil leaves get bruised with olive oil, lemon juice, turmeric, and ginger until the whole thing turns a gorgeous, fragrant green. It coats every strand of cabbage beautifully and makes the whole dish feel far more special than the effort involved. Because every component here is a whole, recognizable ingredient, there's no need to scan labels for hidden nut-based fillers or shared-facility warnings that can make packaged slaws and dressings a gamble. The avocado gets folded in last and dressed separately so it stays in clean, buttery cubes rather than turning to mush. Serve it right away with a squeeze of lemon and a scatter of fresh parsley for a lunch or light dinner 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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