Lupin Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint. The dressing is bright and boldly seasoned — fresh lime juice and zest, a whisper of honey, earthy cumin, and a golden hint of turmeric all come together in a way that feels anything but ordinary. A key technique here is salting and squeezing the zucchini before tossing, which pulls out excess moisture so the slaw stays crisp and the dressing actually clings to every strand. Optional jalapeño adds a gentle kick, and a scatter of pumpkin seeds at the end brings just enough crunch to make each bite interesting. Every ingredient in this recipe is naturally free from lupin — no flour blends, no legume-based fillers, no store-bought dressings with hidden additives to second-guess. It comes together quickly and works beautifully as a side for grilled proteins, tucked into tacos, or piled onto a grain bowl. Fresh, punchy, and completely unfussy, this is the kind of slaw that earns a permanent spot in your warm-weather rotation.
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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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