Cinnamon Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of fresh flavor — shredded zucchini, jewel-toned red cabbage, and a generous handful of cilantro and mint all tossed in a bright lime-and-honey dressing. The technique of salting and squeezing the zucchini first is a small but genius step that keeps everything crisp and prevents the slaw from going watery. Cumin and turmeric bring just enough warmth and earthiness to the dressing without leaning on any of the usual warming spices that can sneak into blends and seasonings, making this a genuinely safe and satisfying choice for anyone navigating cinnamon sensitivities. A hit of jalapeño is optional but highly encouraged if you want a little fire alongside all that citrus brightness. The whole thing comes together in one bowl with a quick whisk and a good toss, no cooking required. Scattered pumpkin seeds on top add a satisfying crunch that makes this feel like a complete dish rather than just a side. It's the kind of slaw that disappears fast at the table — fresh, punchy, and impossible to stop eating.
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!