Low Iodine Cilantro-Lime Zucchini Herb Slaw
Bright, herby, and packed with crunch, this zucchini slaw is the kind of side dish that makes everything on the plate more exciting. The shredded zucchini gets salted and squeezed first, which pulls out excess moisture so the slaw stays crisp rather than watery — a small step that makes a big difference in texture. Thinly sliced red cabbage, fresh cilantro, mint, and scallion greens layer in color and freshness, while a cumin-and-turmeric-spiked lime dressing ties it all together with a warm, citrusy punch. Every ingredient here is naturally low in iodine, with no seafood, dairy, or iodized salt in sight — just clean produce, olive oil, and spices you can feel confident about. A touch of raw honey rounds out the dressing without overpowering the herbs, and an optional scatter of pumpkin seeds adds a satisfying nutty finish. It comes together quickly and can even be made a little ahead, making it an easy win for weeknight dinners or meal prep.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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