Capsaicin Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh herbs, bright citrus, and satisfying crunch — the kind of side dish that makes everything on the plate feel more alive. Shredded zucchini forms the tender base, while thinly sliced red cabbage adds color and a satisfying bite that holds up beautifully under the zesty lime dressing. The combination of cilantro and mint gives it a layered herbal freshness that feels anything but ordinary. For anyone avoiding capsaicin, the jalapeño listed in the recipe is clearly marked optional and easy to leave out entirely, so you get all the bold, punchy flavor without any heat concern. The dressing comes together with a simple whisk — olive oil, fresh lime juice, a touch of honey, cumin, and turmeric — creating something bright and complex that coats every strand evenly. Squeezing the salted zucchini before tossing is the small but crucial step that keeps the slaw from turning watery, and it makes a real difference in texture. Finish it with a scatter of pumpkin seeds for a little nutty crunch, and you have a dish that works as a side, a topping, 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)
Can be omittedjalapeño
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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