Brazil Nut Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini and thinly sliced red cabbage form the base, while cilantro, mint, and scallion greens pile on the herby brightness. A squeeze of fresh lime juice, a whisper of cumin and turmeric, and a touch of raw honey bring the dressing together into something that tastes way more complex than the effort involved. The trick of salting and squeezing the zucchini first keeps everything crisp rather than watery, so the slaw holds its texture beautifully. Every ingredient here is naturally free from tree nut concerns — no hidden nut oils, no specialty swaps required, just clean, whole-food pantry staples. Optional pepitas add a satisfying crunch on top without introducing any of the cross-contamination worries that can come with pre-packaged nut-and-seed mixes. This is the kind of side dish that works alongside grilled proteins, tucked into tacos, or honestly eaten straight from the bowl with a fork. Make it once and it'll become your go-to for any occasion that calls for something fresh and a little unexpected.
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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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