MSG Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels light but genuinely satisfying. The dressing is where things get really good: bright lime juice and zest, a touch of raw honey, and warm notes of cumin and turmeric whisked into olive oil until silky smooth. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers or processed shortcuts to worry about — just real food doing all the work. The trick of salting and squeezing the zucchini before tossing keeps the slaw from going watery, so the dressing clings to every strand instead of pooling at the bottom of the bowl. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes it look like something you'd order at a really good restaurant. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly 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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