This vibrant slaw is a serious crowd-pleaser — crunchy ribbons of green and red cabbage, sweet grated carrot, and tender flaked tuna all brought together with creamy chunks of ripe avocado. The real star is the hand-mashed basil dressing, where fresh basil leaves get bruised with olive oil, lemon juice, zest, garlic, turmeric, and ginger into something bright, herby, and deeply satisfying. Every single ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. That matters more than it sounds, because dressings and condiments are often where hidden yeast sneaks in through vinegar, fermented sauces, or store-bought shortcuts. Here, fresh lemon juice does all the acidic heavy lifting, keeping the flavor punchy and clean without any of those concerns. The fold-and-serve technique keeps the avocado in gorgeous half-inch cubes rather than turning the whole thing into guacamole, so every bite has a little of everything. It's the kind of recipe that looks impressive, comes together fast, and genuinely makes you forget you were working around any restriction at all.
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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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