Pork Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels light but genuinely satisfying. The dressing is where things get interesting: bright lime juice and zest, a touch of raw honey, and warm spices like cumin and turmeric give it a complexity that goes way beyond a basic vinaigrette. One smart trick in the method is salting and squeezing the zucchini first, which pulls out excess moisture so the slaw stays crisp and the dressing actually clings instead of pooling at the bottom of the bowl. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress — just clean, whole-food cooking from start to finish. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that ties everything together. This one works beautifully as a side for tacos, grilled proteins, or grain bowls, and it comes together with minimal effort and zero cooking required.
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Learn more →Ingredients
4 servings
For the slaw
- 2 medium zucchini (about 1 lb total), trimmed
- 2 cups red cabbage, very thinly sliced
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 1 jalapeño, seeded and finely minced (optional)
For the dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Using the large holes of a box grater or a julienne peeler, shred the zucchini into long strands into a large mixing bowl. Sprinkle with a pinch of salt, toss briefly, and let stand for 10 minutes, then squeeze the zucchini firmly in your hands or in a clean kitchen towel to remove as much liquid as possible. Return the squeezed zucchini to the bowl.
- 2
Add the red cabbage, cilantro, mint, scallion greens, and jalapeño, if using, to the bowl with the zucchini and toss to combine.
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