Pork Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden dressing built from turmeric, fresh ginger, lemon juice, and a touch of raw honey. The result is bright, herbaceous, and just a little earthy in the best possible way. Salting the zucchini first and pressing out the moisture is a small but crucial step that keeps the slaw from turning watery, so every bite stays crisp and well-dressed rather than soggy. The olive oil and lemon emulsify beautifully with the turmeric and ginger, giving the whole dish a warm, sunny color that looks stunning on a platter. A scatter of pumpkin seeds on top adds a satisfying crunch without complicating the ingredient list. Every component here is naturally free of pork and pork-derived ingredients, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. It works equally well as a light lunch, a side alongside grilled fish or roasted chicken, or a fresh counterpoint to heavier dishes at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 3 medium zucchini (about 1 ½ lb total)
- ½ tsp fine sea salt
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 2 tbsp fresh cilantro, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tsp raw honey
- ¼ tsp fine sea salt
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Using a vegetable peeler or julienne peeler, shave or julienne the zucchini lengthwise into thin ribbons or matchsticks, stopping when you reach the seedy core. Place the zucchini in a large mixing bowl, sprinkle with 1/2 tsp salt, toss to coat, and let stand for 10 minutes until slightly softened and a small amount of liquid has released.
- 2
While the zucchini rests, whisk together the olive oil, lemon juice, grated ginger, turmeric, black pepper, honey, and 1/4 tsp salt in a small bowl until the dressing is uniform in color and emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!