Citric Acid Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is the kind of dish that makes you rethink what a side salad can be. Shredded zucchini forms the tender, light base, while thinly sliced red cabbage adds crunch and a gorgeous pop of color. Fresh cilantro, mint, and scallion greens layer in bright, garden-fresh flavor that feels anything but ordinary. The dressing is where this really shines — a simple whisk of olive oil, fresh lime juice, lime zest, honey, cumin, and turmeric comes together into something bold and aromatic without relying on any processed acids or additives. For anyone navigating citric acid sensitivities, store-bought dressings and bottled condiments are often a minefield of hidden additives, so making your own from scratch like this is genuinely freeing. Every ingredient here is whole and straightforward, so you know exactly what you're eating. A quick salting and squeezing step keeps the zucchini from going watery, which means the slaw stays crisp and the dressing clings beautifully to every strand. Finish it with a scatter of raw pumpkin seeds for a satisfying little crunch, and you've got a dish that works as a side, a taco 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)
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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