Mushroom Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-forward slaw is a celebration of fresh produce and bold flavor — shredded zucchini and thinly sliced red cabbage form the crunchy base, while generous handfuls of cilantro and mint make every bite feel alive. The dressing is a bright, zesty blend of fresh lime juice, olive oil, honey, cumin, and turmeric that comes together in minutes and coats every strand beautifully. Salting and squeezing the zucchini before tossing is the key move here — it pulls out excess moisture so the slaw stays crisp rather than watery. A little jalapeño adds a welcome kick if you're into heat, and a scatter of pumpkin seeds on top brings just enough crunch to finish the whole thing off. Since every ingredient in this recipe is naturally free of fungi, there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. This one works equally well as a light standalone side, a taco topper, or a fresh companion to grilled proteins.
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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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