This slaw is a vibrant, satisfying bowl that hits every note — crunchy, creamy, bright, and deeply savory all at once. The dressing is the real star: fresh basil leaves are mashed with olive oil, lemon juice, garlic, turmeric, and ginger until the whole thing turns an electric, herbaceous green. It coats shredded green and red cabbage, grated carrot, and scallion greens in a way that feels far more exciting than your average weeknight salad. Flaked tuna folds in for a lean protein boost, and cubes of ripe avocado get a final drizzle of that basil dressing so they stay lush and intact rather than turning to mush. The whole dish comes together in one large bowl with no cooking required — just some enthusiastic stirring and a careful fold or two at the end. For anyone navigating tree-nut concerns, every ingredient here is straightforward and easy to verify, with no ambiguous pantry additions or store-bought sauces that might hide unwanted extras. Serve it immediately so the avocado stays bright and the cabbage keeps its satisfying crunch.
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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.
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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