Caffeine Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is the kind of side dish that makes everything on the table taste more alive. Shredded zucchini forms the tender base, layered with crisp red cabbage, fresh cilantro, mint, and a hit of scallion for a combination that's bright, crunchy, and genuinely refreshing. The dressing is a simple whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric — every single ingredient is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out. A quick salting and squeezing step pulls excess moisture from the zucchini, which keeps the slaw from turning watery and makes the texture noticeably better. Optional jalapeño adds a gentle kick, and a scatter of raw pumpkin seeds just before serving brings a satisfying crunch. It comes together fast, works beautifully alongside grilled proteins or tucked into tacos, and the leftovers hold up well in the fridge for a quick next-day lunch.
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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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