Shellfish Free Basil-Avocado Tuna Slaw
This slaw is bright, creamy, and packed with texture — the kind of bowl that feels like a full meal without any heavy lifting. Shredded green and red cabbage form the crunchy base, layered with grated carrot, scallion greens, flaked tuna, and buttery cubes of avocado that somehow hold their shape all the way to the table. The real star is the basil dressing: fresh leaves mashed with olive oil, lemon juice, garlic, turmeric, and ginger until it turns a vivid, herbaceous green that coats every strand of cabbage beautifully. Because the whole dish is built around canned tuna and fresh produce, there's no need to stress about hidden seafood cross-contact the way you might with a restaurant dish or a store-bought seafood salad. Folding the avocado in last — with the remaining dressing drizzled right over it — keeps the cubes intact and glossy rather than turning the whole thing into guacamole. A squeeze of lemon at the end pulls everything together and keeps the colors popping. It's the kind of recipe you'll want to make on repeat all spring and summer long.
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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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