Turkey Free Basil-Avocado Tuna Slaw
This slaw is a vibrant, satisfying bowl that brings together crisp green and red cabbage, sweet grated carrot, and hearty tuna — all tied together with a punchy, herb-forward dressing that you'll want to put on everything. The basil dressing is the real star here: fresh leaves mashed with olive oil, lemon juice, garlic, turmeric, and ginger create a bright green sauce that's bold without being heavy. Creamy avocado cubes folded in at the end add richness and make the whole dish feel indulgent in the best way. Because the protein comes entirely from tuna, this is a genuinely easy win for anyone navigating poultry-free eating without sacrificing flavor or staying power. There's no roasting, no marinating overnight, and no complicated technique — just smart layering of fresh ingredients that come together in minutes. Serve it straight from the bowl with a squeeze of lemon and a scatter of parsley, and it's the kind of meal that looks far more impressive than the effort it took to make.
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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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