Sesame Free Cilantro-Lime Zucchini Herb Slaw
Bright, herby, and packed with crunch, this zucchini slaw is the kind of side dish that steals the show at any table. Shredding the zucchini and squeezing out the excess moisture is the secret move here — it keeps the slaw from going watery and lets every strand soak up the punchy lime dressing. Red cabbage adds gorgeous color and satisfying texture alongside fresh cilantro and mint, making each bite feel lively and fresh. The dressing is a simple whisk of olive oil, lime juice, honey, cumin, and turmeric — no bottled sauces, no hidden ingredients to second-guess. For anyone navigating sesame allergies, slaws and Asian-inspired sides can be a minefield of tahini, sesame oil, and toasted seeds, but this recipe sidesteps all of that entirely with clean, whole-food ingredients. A scatter of pumpkin seeds on top adds a satisfying finish without any cross-contact concerns. It comes together quickly and works beautifully alongside grilled proteins, tacos, or anything that needs a bright, citrusy counterpoint.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!