Red Meat Allergy Friendly Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and sweet carrot tossed with flaked tuna and buttery avocado cubes, all tied together by a punchy, herb-forward basil dressing. The whole dish is built entirely on seafood, fresh produce, and olive oil, so there's no red meat anywhere in sight — not even hiding in a sauce or seasoning blend. The basil dressing is the real star here: fresh leaves are mashed right into the olive oil with lemon juice, garlic, turmeric, and ginger until the mixture turns a gorgeous, vivid green. Folding in the avocado at the end — and drizzling it with that last bit of dressing — keeps the cubes intact and creamy rather than turning the whole bowl into guacamole. A squeeze of lemon at the table brightens everything up and makes the flavors pop even more. It comes together in one large bowl with no cooking required, which means less cleanup and more time actually enjoying your meal.
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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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