Eggless Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini and thinly sliced red cabbage form the base, layered with cilantro, mint, scallion greens, and an optional kick of jalapeño. The dressing is where things really sing: bright lime juice and zest, a touch of raw honey, and warm notes of cumin and turmeric all whisked together into something that coats every strand beautifully. Salting and squeezing the zucchini before tossing is the key move here — it pulls out excess moisture so the slaw stays crisp and the dressing doesn't get watered down. Everything in this recipe is naturally free of eggs, so there's no need to swap out a single ingredient or second-guess a store-bought mayo. It comes together with simple pantry staples and fresh produce, making it an easy win for weeknight dinners, taco nights, or backyard cookouts. A scatter of raw pumpkin seeds on top adds a satisfying crunch right before serving. Bright, herby, and just a little bold, 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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