Celery Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint. The lime-cumin dressing ties everything together with a bright, slightly smoky tang that makes each forkful feel lively and satisfying. One smart trick makes all the difference here — salting the zucchini and squeezing out the excess moisture before tossing ensures the slaw stays crisp rather than watery, so the dressing clings to every strand instead of pooling at the bottom. A touch of raw honey and ground turmeric in the dressing adds subtle warmth and depth without overpowering the fresh herbs. For anyone who needs to avoid celery in all its forms — stalks, seeds, and celeriac — this recipe is naturally free of it from start to finish, with no sneaky substitutions required. Optional jalapeño brings a gentle heat, and a scatter of pumpkin seeds at the end adds a satisfying crunch. It works beautifully as a side dish, a taco topper, or a light lunch 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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