Xanthan Gum Free Basil-Avocado Tuna Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy cabbage and carrot, hearty tuna, and buttery avocado all brought together by a punchy, herb-forward dressing that tastes like summer in a bowl. The basil dressing is made entirely from scratch by mashing fresh basil leaves with olive oil, lemon juice, garlic, turmeric, and ginger, so there's nothing processed or mysterious hiding in it. That matters a lot when you're avoiding xanthan gum, which sneaks into a surprising number of bottled dressings and condiments as a thickener or stabilizer. Here, the olive oil and lemon juice emulsify naturally with the bruised basil, giving you a cohesive, bright green coating without any additives at all. The technique is simple — no blender required, just a fork and a little elbow grease — and the payoff is a dressing that clings beautifully to every strand of slaw. Folding in the avocado last keeps the cubes intact and creamy rather than turning the whole thing into guacamole, which is a small step that makes a big visual difference. Serve it right away with a squeeze of fresh lemon and you've got a clean, satisfying meal that doesn't compromise on flavor or texture.
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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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