Pork Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that layers crunchy shredded cabbage and sweet carrot with hearty tuna and buttery avocado — the kind of combination that feels both light and genuinely filling. The real star is the hand-mashed basil dressing, where fresh basil leaves get bruised with olive oil, lemon juice, garlic, turmeric, and ginger until the whole thing turns a gorgeous, fragrant green. That dressing does serious work, tying every element together with bright citrus heat and a subtle earthy warmth from the spices. Because the recipe is built entirely around canned tuna, fresh produce, and pantry staples, there's nothing to second-guess at the grocery store — every ingredient is naturally free of pork and pork-derived products without any substitutions required. The technique of folding the avocado in last, with the reserved dressing drizzled right over it, keeps the cubes intact so you get creamy pockets in every bite rather than a mushy green smear. A squeeze of lemon and a scatter of fresh parsley at the end make it look as good as it tastes. This is the kind of weeknight dish that feels like you put in way more effort than you actually did.
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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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