Artificial Food Coloring Free Cilantro-Lime Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

Artificial Food Coloring Free Cilantro-Lime Zucchini Herb Slaw

This vibrant slaw is a riot of fresh flavors — shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright, herby, and genuinely exciting. The dressing is built entirely from scratch using olive oil, fresh lime juice, raw honey, cumin, and a touch of turmeric, so every single ingredient is something you can actually recognize and trust. That matters a lot when so many bottled dressings and store-bought slaws sneak in synthetic dyes to boost their color — here, that gorgeous golden-green hue comes purely from real food. Salting and squeezing the zucchini before tossing everything together is a small but crucial step that keeps the slaw from turning watery, giving you crisp, well-coated strands instead of a soggy mess. A little jalapeño adds a gentle kick if you want it, and a scatter of raw pumpkin seeds on top brings just enough crunch to make each bite feel complete. It comes together quickly and works beautifully as a side for tacos, grilled proteins, or honestly just eaten straight from the bowl.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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