Gelatin Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels light, lively, and genuinely exciting to eat. The dressing is a bright, citrusy blend of fresh lime juice, lime zest, olive oil, honey, and warm spices like cumin and turmeric, giving every strand a bold, layered flavor that punches well above the effort required. Slaws can be a sneaky source of concern for anyone avoiding animal-derived setting agents, but every single component here is entirely plant-based and straightforward — no hidden additives, no store-bought dressing with a mystery ingredient list. The technique of salting and squeezing the zucchini before tossing is a small but crucial step that keeps the slaw crisp rather than watery, so the dressing clings beautifully instead of pooling at the bottom of the bowl. A scatter of raw pumpkin seeds just before serving adds a satisfying crunch and a subtle nuttiness that rounds the whole thing out. It works beautifully alongside grilled proteins, tucked into tacos, or simply eaten straight from the bowl as a refreshing, herb-forward side.
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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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