Rye Free Cilantro-Lime Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

Rye Free Cilantro-Lime Zucchini Herb Slaw

This vibrant, herb-packed slaw is a celebration of fresh produce and bold flavor — shredded zucchini and thinly sliced red cabbage form the base, while cilantro, mint, and scallion greens bring a garden-fresh brightness that makes every bite feel alive. The dressing is a punchy blend of fresh lime juice, lime zest, olive oil, honey, cumin, and turmeric, whisked together into something that tastes far more complex than the effort it takes to make. A key technique here is salting and squeezing the zucchini before tossing everything together, which keeps the slaw crisp and prevents it from turning watery — a small step that makes a big difference. Every ingredient in this recipe is naturally free from rye and any grain-based fillers, so there's no need to scrutinize labels or swap anything out. The optional jalapeño adds a gentle kick, and a handful of raw pumpkin seeds scattered on top right before serving gives a satisfying crunch. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or eaten straight from the bowl with a fork.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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