Red Meat Allergy Friendly Fig & Avocado Tuna Slaw
Total time30 min
Prep time20 min
Cook time0 min
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Learn more →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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