AIP Friendly Fig & Avocado Tuna Slaw

Total time30 min

Prep time20 min

Cook time0 min

5.0

(22)

This slaw is a genuinely exciting combination — sweet fresh figs, buttery avocado, and flaked olive oil-packed tuna piled over crisp shredded cabbage with a bright, gingery dressing. It comes together without any of the nightshades, grains, legumes, or seed-based spices that make so many restaurant salads off-limits, so you can eat a full, satisfying bowl without mentally auditing every ingredient. The dressing leans on apple cider vinegar, extra-virgin olive oil, honey, fresh ginger, and turmeric — clean, anti-inflammatory flavors that actually taste like something rather than a compromise. Letting the cabbage sit in the dressing for ten minutes before adding the rest is a small step that makes a real difference, softening the shreds just enough so the whole dish feels cohesive rather than raw and crunchy. Folding the avocado in last with a few gentle strokes keeps those cubes intact, so every bite has a little creamy richness alongside the flaky tuna and jammy fig. A handful of torn fresh mint on top is optional but highly recommended — it lifts the whole bowl. Serves four, and it's the kind of lunch that makes you feel like you actually have your life together.

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
2 cans (5 oz each) tuna packed in olive oil, drained
6 fresh figs, stemmed and quartered
2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
3 scallions, thinly sliced (green tops only)
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tbsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
½ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh mint leaves, torn (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, turmeric, and salt until the dressing is smooth and emulsified.
2
In a large mixing bowl, combine the shredded green cabbage and red cabbage. Pour about two-thirds of the dressing over the cabbage and toss to coat. Let the dressed cabbage sit for 10 minutes until slightly softened.

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