Sesame Free Basil-Avocado Tuna Slaw
Bright, creamy, and loaded with fresh flavor, this slaw is the kind of bowl that makes you forget you're eating something genuinely good for you. Two kinds of cabbage and grated carrot give it serious crunch, while chunks of ripe avocado add that rich, buttery contrast that makes every forkful satisfying. The real star is the hand-mashed basil dressing — olive oil, lemon juice, garlic, turmeric, and ginger all come together into something vibrantly green and deeply aromatic. Because the dressing is made entirely from scratch with whole, recognizable ingredients, there's no need to scan labels for hidden sesame oil or tahini, which sneak into a surprising number of store-bought dressings and slaws. Folding in water-packed tuna keeps things light but protein-rich, and the technique of adding the avocado last and folding gently means it stays in beautiful, intact cubes rather than turning to mush. A squeeze of fresh lemon right before serving ties everything together and keeps the colors vivid. This one comes together fast and is the kind of recipe you'll find yourself making on repeat.
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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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