Seed Oil Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, thinly sliced red cabbage, and a double hit of cilantro and mint that makes every forkful feel alive. The dressing is built entirely on extra virgin olive oil, which means you get rich, clean fat without any of the refined vegetable or seed oils that sneak into so many store-bought dressings and bottled slaws. A squeeze of fresh lime, a whisper of honey, and warm spices like cumin and turmeric pull the whole thing together into something that tastes far more complex than the ingredient list suggests. The trick of salting and squeezing the zucchini before tossing keeps the slaw from turning watery, so the dressing actually clings to every strand instead of pooling at the bottom of the bowl. Optional jalapeño adds a gentle kick, and a scatter of raw pumpkin seeds at the end brings just enough crunch to make it feel complete. It works beautifully as a side for grilled proteins, piled onto tacos, or honestly eaten straight from the bowl while standing at the counter.
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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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