Red Meat Allergy Friendly Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is a serious crowd-pleaser — bright with fresh lime, fragrant with cilantro and mint, and just a little smoky from ground cumin and turmeric. The base is shredded zucchini and thinly sliced red cabbage, which together create a satisfying crunch without any heaviness. A quick salting and squeezing step pulls excess moisture from the zucchini so the dressing clings perfectly to every strand rather than pooling at the bottom of the bowl. The olive oil and lime dressing comes together in minutes and delivers a clean, zesty punch that makes the whole dish feel fresh and lively. Since it's built entirely from vegetables, herbs, and pantry spices, there's nothing here to worry about for anyone avoiding red meat — no hidden broths, no meat-based add-ins, just honest plant-forward ingredients. A scatter of pumpkin seeds on top adds a subtle nuttiness and a little extra texture right before serving. It works beautifully as a side dish, a taco topping, or even a light lunch on its own.
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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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