Nutmeg Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini, crisp red cabbage, and a generous handful of both cilantro and mint. The dressing leans on bright lime juice, a touch of raw honey, and warm spices like cumin and turmeric to create something that tastes far more complex than the effort involved. A quick salting and squeezing step pulls excess moisture from the zucchini, which is the kind of small technique that makes a real difference — you get tender, flavor-absorbing strands instead of a watery mess. Nutmeg shows up in a surprising number of spice blends and pre-made dressings, so mixing your own from scratch here means you stay in complete control of every ingredient. The optional jalapeño adds a gentle kick, and a scatter of pumpkin seeds just before serving brings a satisfying crunch that rounds the whole thing out. It works beautifully as a side alongside grilled proteins, tucked into tacos, or eaten straight from the bowl as a light lunch.
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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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