Gut Friendly Cilantro-Lime Zucchini Herb Slaw
Bright, crunchy, and loaded with fresh herbs, this zucchini slaw is the kind of side dish that makes everything on the plate taste more alive. Shredding the zucchini and salting it first draws out excess moisture, so the final result stays crisp rather than watery — a small step that makes a big difference in texture. Red cabbage adds a satisfying crunch alongside the tender zucchini strands, while cilantro, mint, and scallion greens layer in that fresh, garden-forward flavor that keeps every bite interesting. The dressing leans on olive oil, fresh lime juice, raw honey, and a gentle hit of turmeric and cumin — wholesome ingredients that work together without anything processed or hard to digest. Turmeric and cumin are both celebrated for their gut-supportive properties, and the absence of heavy cream, refined sugars, or processed additives makes this slaw genuinely easy on your system. Optional pumpkin seeds scattered on top add a little protein and satisfying crunch right before serving. It comes together quickly and works beautifully alongside grilled proteins, tucked into tacos, or enjoyed 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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