Macadamia Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini and thinly sliced red cabbage form the base, while cilantro, mint, and scallion greens pile on layers of herby brightness. A squeeze of fresh lime juice, a whisper of cumin and turmeric, and a touch of raw honey bring the dressing together into something that tastes far more complex than the effort involved. The trick of salting and squeezing the zucchini before tossing everything together keeps the slaw crisp rather than watery, which makes a real difference in both texture and flavor. Optional jalapeño adds a gentle kick for anyone who wants a little heat, and a scatter of pumpkin seeds at the end gives each bite a satisfying crunch. Tree nut-heavy dressings and toppings are common in slaws like this, but every ingredient here is straightforward and easy to verify — no specialty nuts hiding in the mix. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or eaten straight from the bowl with a fork.
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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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