Artificial Flavors Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright and alive on the plate. The dressing is built entirely from real, whole ingredients: fresh lime juice and zest, extra virgin olive oil, raw honey, and a warm undercurrent of cumin and turmeric that gives it unexpected depth. There's no seasoning packet, no bottled shortcut, and absolutely nothing synthetic hiding in the mix — just honest kitchen staples doing exactly what they're supposed to do. The trick of salting and squeezing the zucchini before tossing keeps the slaw from going watery, so the dressing clings to every strand rather than pooling at the bottom of the bowl. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a nutty finish that rounds everything out beautifully. It works as a light lunch on its own, a taco topping, or a refreshing side alongside anything off the grill.
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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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