Nitrate & Nitrite 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 lively and a little unexpected. The dressing is where things really sing: bright lime juice and zest, a whisper of raw honey, and warm ground cumin and turmeric give it depth without relying on any processed or cured ingredients. Every component here is whole and clean, which makes it a genuinely stress-free choice for anyone navigating preservative concerns — no deli meats, no packaged shortcuts, nothing that sneaks in unwanted additives. The trick of salting and squeezing the zucchini before tossing is a small step that makes a big difference, keeping the slaw crisp rather than watery. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition right before serving. It works beautifully as a side alongside grilled proteins, tucked into tacos, or piled onto a grain bowl for a light but filling meal.
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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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