Mediterranean Diet Friendly Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold, herbaceous flavor — shredded zucchini and thinly sliced red cabbage form the base, while generous handfuls of cilantro and mint bring a brightness that makes every bite feel alive. The dressing leans on extra virgin olive oil and fresh lime juice, two pillars of Mediterranean-style eating, with a whisper of cumin and turmeric adding warmth without overwhelming the vegetables. A small drizzle of raw honey rounds everything out, balancing the citrus in the most satisfying way. The technique of salting and squeezing the zucchini before dressing it is a simple but essential step — it pulls out excess moisture so the slaw stays crisp and the dressing actually clings rather than pooling at the bottom of the bowl. Optional pumpkin seeds scattered on top add a nutty crunch and a little extra nutrition that fits right in with a whole-foods approach to eating. This is the kind of side dish that works just as well alongside grilled fish or chicken as it does tucked into a grain bowl or served on its own as a light lunch. It comes together quickly and tastes even better than it looks.
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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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