Pregnancy Friendly Cilantro-Lime Zucchini Herb Slaw
Bright, crunchy, and loaded with fresh herbs, this zucchini slaw is the kind of side dish that makes you feel genuinely good about what you're eating. The base of shredded zucchini and thinly sliced red cabbage gets tossed with cilantro, mint, and scallion greens, then dressed in a zingy lime vinaigrette built on extra virgin olive oil, raw honey, cumin, and a touch of turmeric. That squeeze-and-drain step for the zucchini is a small but important move — it pulls out excess moisture so the slaw stays crisp and the dressing actually clings to every strand. During pregnancy, eating well doesn't have to mean bland or boring, and this bowl is proof of that. The jalapeño is completely optional, which makes it easy to dial the heat up or down depending on how you're feeling that day. A scatter of raw pumpkin seeds on top adds a satisfying crunch along with a little extra nutrition. It comes together quickly, keeps well in the fridge for a short rest before serving, and pairs beautifully with just about anything off the grill or straight out of the oven.
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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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