Hazelnut Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is a bright, crunchy celebration of fresh flavors — shredded zucchini and thinly sliced red cabbage tossed with cilantro, mint, and scallions, all brought together by a zippy lime and cumin dressing. The technique of salting and squeezing the zucchini first is a small but brilliant step that keeps the slaw crisp rather than watery, so every bite stays fresh and lively. A touch of honey and turmeric in the dressing adds just enough warmth and depth to balance the citrus punch. If you like a little heat, the optional jalapeño takes it somewhere even more exciting. Tree nut allergies can make dressings and slaws tricky since many recipes sneak in hazelnut oil or mixed nut toppings, but every ingredient here is straightforward and easy to verify at the store. Optional pumpkin seeds add a satisfying crunch without any of those concerns. It works beautifully as a side dish alongside grilled proteins or tucked into tacos, and it comes together with minimal effort and maximum payoff.
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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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