Shellfish 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 key move here — it keeps the slaw from going watery and lets the dressing cling to every strand. Speaking of the dressing, a quick whisk of olive oil, fresh lime juice, honey, cumin, and turmeric creates something tangy, earthy, and just a little floral all at once. The combination of cilantro and mint gives the whole bowl a garden-fresh lift that feels genuinely vibrant rather than just "healthy." Red cabbage adds gorgeous color and satisfying texture, while the optional jalapeño and pumpkin seeds let you dial up the heat and crunch to your liking. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's in your bowl — no hidden seafood-derived sauces, no ambiguous additives. It works beautifully as a taco topping, a cookout side, or honestly just eaten straight from the bowl with a fork.
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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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