Pistachio Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-forward slaw is the kind of side dish that makes everything on the table taste more alive. Shredded zucchini forms the tender base, tangled together with crisp red cabbage, fresh cilantro, mint, and scallion greens for a combination that's bright, cooling, and just a little bold. A quick salting and squeeze step pulls excess moisture from the zucchini so the slaw stays crisp rather than watery — a small move that makes a big difference in the final texture. The dressing comes together in minutes, whisking olive oil, fresh lime juice, honey, cumin, and turmeric into something citrusy and subtly earthy that coats every strand beautifully. Optional jalapeño adds a gentle kick, and a scatter of pumpkin seeds at the end brings a satisfying crunch without any tree nut concerns — every ingredient here is straightforward and easy to verify. It's the kind of recipe that works just as well alongside grilled proteins as it does tucked into tacos or grain bowls.
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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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