Anti Inflammatory Cilantro-Lime Zucchini Herb Slaw
This slaw is bright, crunchy, and packed with the kind of fresh ingredients that make eating well feel genuinely exciting rather than like a compromise. Shredded zucchini and thinly sliced red cabbage form the base, layered with handfuls of cilantro and mint that bring real herbal punch to every bite. The dressing is where the magic happens — extra virgin olive oil, fresh lime juice and zest, raw honey, cumin, and a touch of turmeric create something tangy, earthy, and just a little sweet all at once. Turmeric and olive oil are two of the most well-regarded ingredients in an inflammation-conscious kitchen, and here they pull double duty as flavor builders too. Salting and squeezing the zucchini before tossing everything together is a small but crucial step that keeps the slaw crisp instead of watery. It comes together in well under 30 minutes and serves four, making it an easy weeknight side or a colorful addition to any spread. A scatter of raw pumpkin seeds on top adds a satisfying crunch if you want to finish it off right.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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