Beef Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold, herby flavor — shredded zucchini and thinly sliced red cabbage form the base, while cilantro, mint, and scallion greens pile on layers of brightness that make every bite feel alive. The dressing is where things really sing: a quick whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric creates something tangy, earthy, and just a little sweet all at once. A key technique here is salting and squeezing the zucchini before dressing it, which keeps the slaw crisp and prevents it from turning watery — a small step that makes a big difference in the final texture. Optional jalapeño adds a gentle kick, and a scatter of raw pumpkin seeds right before serving brings a satisfying crunch to the whole thing. This is the kind of side dish that disappears fast at a cookout or weeknight dinner, and it comes together with nothing more than a box grater and a couple of bowls. Completely plant-forward and naturally free from any animal proteins, it works beautifully alongside grilled fish, 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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