Seeds Free Basil-Avocado Tuna Slaw
Crisp, creamy, and loaded with bright herby flavor, this slaw is the kind of bowl that makes you forget you're eating something genuinely good for you. Two kinds of shredded cabbage, grated carrot, and tender flaked tuna come together with buttery avocado cubes for a combination that's satisfying without feeling heavy. The real star is the hand-mashed basil dressing — olive oil, fresh lemon, garlic, turmeric, and ginger blended into a vivid green sauce that coats every strand of vegetable beautifully. Because the dressing is built entirely from whole, recognizable ingredients, there's no need to scan labels for hidden seed-derived oils or sesame-based emulsifiers that sneak into so many bottled dressings. Folding the avocado in last and keeping it chunky means you get little pockets of richness throughout rather than a mushy texture. It comes together in one large bowl with minimal prep, making it an easy weeknight win or a standout dish to bring to a casual gathering. Finish with a squeeze of fresh lemon and a scatter of parsley, and it 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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