Capsaicin Free Coconut Ranch Avocado Tuna Slaw
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 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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