Alpha Gal Friendly Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is a bright, crunchy celebration of fresh vegetables and bold citrus flavor. Shredded zucchini forms the tender base, while thinly sliced red cabbage adds color and satisfying crunch, all brought together with handfuls of fresh cilantro and mint that make every bite feel alive. The dressing — built on olive oil, fresh lime juice, a touch of raw honey, and warm spices like cumin and turmeric — is completely plant-based and free from any mammalian animal products, making it a natural fit for anyone navigating alpha-gal syndrome. Because every single ingredient here is either a vegetable, an herb, or a pantry staple, there's no need to scrutinize labels or worry about hidden triggers. The technique of salting and squeezing the zucchini before dressing it is a small but important step that keeps the slaw from turning watery, so the flavors stay bright and concentrated. A scatter of pumpkin seeds on top adds a satisfying nutty crunch without any cross-contact concerns. It works beautifully as a side dish, a taco topping, or just something to eat straight from the bowl with a fork.
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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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