Red Meat Allergy Friendly Turmeric-Ginger Zucchini Herb Slaw
Fresh, vibrant, and completely plant-based, this zucchini herb slaw is the kind of side dish that makes a whole table lean in for a closer look. Thin ribbons of zucchini are salted and pressed to draw out moisture, giving them a silky, almost noodle-like texture that holds the dressing beautifully rather than turning watery. The turmeric-ginger vinaigrette — built on olive oil, fresh lemon juice, and a touch of raw honey — brings warmth and brightness in equal measure, with that golden hue making the whole bowl look stunning. A generous handful of parsley, mint, and cilantro layered through the slaw keeps every bite tasting fresh and herbaceous. For anyone navigating a red meat allergy, this dish is naturally worry-free: every ingredient is whole, plant-derived, and straightforward, with no hidden proteins or processed components to second-guess. A scatter of pumpkin seeds on top adds a satisfying crunch and a little extra richness if you want it. It comes together quickly and is the kind of recipe you'll find yourself making on repeat all summer long.
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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.
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