Dairy Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright and alive on the plate. The dressing is where things really sing: olive oil, fresh lime juice, a touch of honey, and warm spices like cumin and turmeric create something complex and citrusy without a drop of cream or cheese in sight. Slaws can be a sneaky source of hidden dairy when store-bought dressings get involved, but every ingredient here is naturally plant-based and easy to verify. The trick of salting and squeezing the zucchini before tossing is a small step that makes a big difference, keeping the slaw crisp rather than watery. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra richness to finish. Whether you're serving it alongside grilled proteins, tucking it into tacos, or eating it straight from the bowl, this is the kind of side dish that disappears fast.
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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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