Anti Inflammatory Coconut Ranch Avocado Tuna Slaw

Total time30 min

Prep time20 min

Cook time0 min

Anti Inflammatory Coconut Ranch Avocado Tuna Slaw

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Ingredients

4 servings

For the coconut ranch dressing

1 can (13.5 oz) full-fat coconut milk, chilled overnight
Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz Natural Value Organic Lite Coconut Milk 13.5 oz MW Polar Premium Organic Coconut Milk 13.5 fl oz
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2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
¼ tsp ground ginger
½ tsp salt, plus more to taste

For the slaw

4 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
2 medium carrots, peeled and grated
4 scallions (green tops only), thinly sliced
2 cans (5 oz each) tuna in water, drained and flaked
2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
1 tbsp fresh lemon juice (for avocado)

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Open the chilled can of coconut milk and scoop the thick cream from the top into a small mixing bowl, leaving the thin liquid behind. You should have about ½ cup of thick cream. Whisk in the apple cider vinegar, lemon juice, garlic-infused olive oil, chives, dill, parsley, onion powder, ground ginger, and salt until smooth and well combined. Taste and adjust salt as needed. Set the dressing aside.
2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and scallion greens. Toss to mix evenly.

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