Lactose 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 cilantro and mint all tossed in a bright lime-and-cumin dressing that tastes like summer in a bowl. The technique of salting and squeezing the zucchini before dressing it is a small but crucial step that keeps everything crisp rather than watery, so every bite has real texture and punch. A touch of raw honey and ground turmeric in the dressing adds just enough warmth and depth to make this feel like more than a simple side. Because the dressing is built entirely on olive oil and fresh lime juice, there's no dairy anywhere in sight — no swaps needed, no label-reading required. It's naturally free of anything that could cause digestive trouble, which makes it a genuinely easy win for anyone cooking for a mixed crowd. Scatter some raw pumpkin seeds over the top right before serving for a satisfying crunch that takes the whole thing up another notch.
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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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