Barley Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint. The technique of salting and squeezing the zucchini before dressing it is a small but crucial step — it pulls out excess moisture so the slaw stays crisp and the dressing actually clings to every strand. A bright lime-and-olive-oil vinaigrette spiked with cumin and turmeric ties everything together with a warm, earthy undertone that keeps this from tasting like a basic side dish. A touch of raw honey rounds out the acidity without making things sweet, and the optional jalapeño adds just enough heat to keep you coming back for another forkful. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Scatter some pepitas over the top right before serving and you've got a satisfying crunch that makes this feel like a complete dish rather than an afterthought. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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