Barley Free Fig & Avocado Tuna Slaw

Total time30 min

Prep time20 min

Cook time0 min

5.0

(22)

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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
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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