Seed Oil 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 — extra-virgin olive oil blended with fresh lemon juice, garlic, turmeric, and ginger into a bright, herbaceous sauce that coats every strand of cabbage beautifully. Skipping industrial seed oils is one of the trickier parts of eating this way, especially with dressings and canned proteins, but this recipe keeps things clean by leaning entirely on olive oil and whole, recognizable ingredients. The tuna is packed in water, so there's no hidden soybean or canola oil sneaking in from the can. Everything comes together in one large bowl with just a fork and a bit of enthusiastic stirring — no blender, no stovetop, no fuss. Serve it immediately so the avocado stays bright and the cabbage keeps its satisfying crunch.
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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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