BHA & BHT 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, lively, and genuinely craveable. The dressing is built entirely from scratch using extra virgin olive oil, fresh lime juice, raw honey, and warm spices like cumin and turmeric, which means you know exactly what's going into every bite. That matters more than it might seem, because many bottled dressings and pre-shredded slaw mixes rely on synthetic preservatives — including BHA and BHT — to extend shelf life. Here, nothing needs preserving because everything is fresh and made to order. The technique of salting and squeezing the zucchini before dressing it is a small but smart step that keeps the slaw from turning watery, so the texture stays satisfyingly crisp. A scatter of raw pumpkin seeds on top adds a subtle nuttiness and a little crunch that rounds the whole thing out beautifully. It works as a light standalone salad, a taco topping, or a punchy side to just about 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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