Cashew Free Cilantro-Lime Zucchini Herb Slaw
Bright, herby, and packed with crunch, this zucchini slaw is the kind of side dish that makes everything else on the table look a little more exciting. Shredding the zucchini and squeezing out the excess moisture is the secret move here — it keeps the slaw from going watery and lets the dressing cling to every strand. Speaking of the dressing, a quick whisk of olive oil, fresh lime juice, honey, cumin, and turmeric creates something tangy, lightly sweet, and just a little earthy all at once. Red cabbage adds gorgeous color and satisfying bite, while the cilantro, mint, and scallion greens keep things fresh and lively. A scatter of pumpkin seeds on top brings a subtle nuttiness and extra texture without any tree nut concerns — no cashews, no cross-contamination worries, just clean, whole ingredients from start to finish. It comes together fast and works beautifully alongside grilled proteins, tucked into tacos, or honestly 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)
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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