Tree Nut Free Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser — crunchy cabbage and sweet carrot tossed with flaked tuna and buttery avocado cubes, all pulled together by a vivid, herb-forward dressing that tastes like summer in a bowl. The basil dressing is the real star here: fresh leaves are mashed with olive oil, lemon juice, zest, garlic, turmeric, and ginger until the whole thing turns a brilliant, fragrant green. It's the kind of sauce that makes you want to put it on everything. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify, with no hidden nut oils or ambiguous pantry additions to second-guess. The technique of folding the avocado in last, with the remaining dressing drizzled right over it, keeps the cubes intact and glossy rather than turning the whole dish into guacamole. It comes together in one large bowl with minimal fuss, making it just as practical for a weeknight dinner as it is impressive enough to serve to guests. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got something that looks and tastes like it took far more effort than it actually did.
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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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