Rice Free Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser — crunchy, creamy, herby, and satisfying all at once without a grain of rice in sight. Two kinds of cabbage and a grated carrot form the crisp backbone, while cubed avocado adds that buttery richness that makes every forkful feel indulgent. The real star is the hand-mashed basil dressing: olive oil, fresh lemon, garlic, turmeric, and ginger come together into something vibrantly green and deeply fragrant. Because you're bruising the basil directly into the dressing rather than blending it, you get a rustic, intensely flavored coating that clings beautifully to every strand of cabbage. Folding in the tuna and avocado at the end keeps the textures distinct — flaky fish and silky avocado rather than a muddled mash. It's the kind of recipe that looks impressive but comes together in one large bowl with minimal fuss. Serve it right away with a squeeze of lemon and you've got a complete, nourishing meal that doesn't rely on any filler grains to feel filling.
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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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