Coconut Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright and a little unexpected. The dressing is where things really sing: olive oil, fresh lime juice, a touch of raw honey, and warm spices like cumin and turmeric give it depth without any heaviness. One smart technique makes all the difference — salting the zucchini and squeezing out the excess moisture before tossing everything together keeps the slaw crisp rather than watery. Many store-bought slaws and bottled dressings sneak in coconut-derived oils or coconut sugar, so making this entirely from scratch puts you in full control of every ingredient. The optional jalapeño adds a gentle kick, and a scatter of pumpkin seeds on top brings just enough crunch to make each bite feel complete. It works beautifully as a side dish, a taco topper, or even a light lunch on its own.
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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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