Breastfeeding Friendly Cilantro-Lime Zucchini Herb Slaw
Bright, crunchy, and loaded with fresh herbs, this zucchini slaw is the kind of side dish that makes a simple weeknight meal feel genuinely exciting. Shredding the zucchini and squeezing out the excess moisture is the key move here — it keeps the slaw from getting watery and gives every strand the perfect tender-crisp texture. The dressing brings together olive oil, fresh lime juice, raw honey, cumin, and a touch of turmeric, which means you're getting real, wholesome ingredients with no mystery additives to second-guess. Cilantro and mint add a pop of herby freshness that pairs beautifully with the earthy cumin and the brightness of the lime zest. Red cabbage rounds things out with satisfying crunch and a gorgeous pop of color. A scatter of raw pumpkin seeds on top adds a little nutty bite and a boost of nutrients that nursing parents will appreciate. It comes together quickly and holds up well in the fridge for a short rest, making it an easy addition to any meal without a lot of fuss.
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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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