Carrageenan Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint come together in a way that feels light but genuinely satisfying. The dressing is where things get interesting: bright lime juice and zest, a touch of raw honey, and warm undertones of cumin and turmeric give every strand a bold, layered flavor that punches well above its weight. A key technique here is salting and squeezing the zucchini before dressing it, which keeps the slaw crisp rather than watery — a small step that makes a big difference in the final texture. Every ingredient is whole and unprocessed, so there's no need to scan labels for hidden thickeners or stabilizers that can sneak into packaged dressings and pre-shredded mixes. The optional jalapeño adds a gentle heat if you want it, and a scatter of raw pumpkin seeds right before serving brings a satisfying crunch. This is the kind of side dish that works alongside grilled proteins, tucked into tacos, or eaten straight from the bowl — and it comes together with nothing more than a box grater and a whisk.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!