Pecan Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini, jewel-toned red cabbage, and a generous handful of cilantro and mint. The technique of salting and squeezing the zucchini before tossing everything together is a small but crucial step — it pulls out excess moisture so the dressing actually clings to every strand instead of pooling at the bottom of the bowl. Speaking of the dressing, a bright lime-and-olive-oil base gets a warm, earthy lift from ground cumin and turmeric, balanced by just a touch of raw honey. The result is something that tastes far more complex than the ingredient list suggests. Tree nut allergies can make crunchy toppings a minefield, but the optional finish here comes from pumpkin seeds, so you get that satisfying bite without any concern. Serve it straight away for maximum crunch, or let it rest in the fridge for half an hour and watch the flavors deepen even further. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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