Oats Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is a serious crowd-pleaser — bright with fresh lime, fragrant with cilantro and mint, and just a little smoky from ground cumin and turmeric. Shredded zucchini takes center stage here, julienned into long, noodle-like strands that soak up every bit of that zesty olive oil dressing. The trick of salting and squeezing the zucchini first means you get a slaw that stays crisp and fresh rather than watery, which makes all the difference in texture. Red cabbage adds gorgeous color and satisfying crunch, while the scallion greens and optional jalapeño give it just enough bite to keep things interesting. Since every ingredient is naturally free of grains and cereals, there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. A scatter of raw pumpkin seeds on top adds a nutty finish and a little extra protein if you want it. This one works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!