Paleo Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini and thinly sliced red cabbage form the base, layered with cilantro, mint, scallion greens, and an optional kick of jalapeño. The dressing is where things really sing: bright lime juice and zest, a touch of raw honey, and warm ground cumin and turmeric whisked together with extra virgin olive oil into something silky and bold. A key technique here is salting and squeezing the zucchini before tossing everything together, which keeps the slaw crisp rather than watery — a small step that makes a big difference. Every ingredient is whole and unprocessed, so there's no need to scan labels for sneaky additives or grain-based fillers that can derail a clean eating approach. Optional raw pumpkin seeds scattered over the top add a satisfying crunch and a little extra nutrition. This is the kind of dish that works as a light lunch on its own, a fresh side alongside grilled protein, or even tucked into lettuce wraps for something a little more substantial.
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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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