Soy Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright and a little unexpected. The trick of salting and squeezing the zucchini before tossing everything together keeps the slaw from going watery, so the texture stays crisp and satisfying all the way to the last bite. A cumin-and-turmeric-spiked lime dressing ties it all together with just enough warmth and citrus punch to make it genuinely craveable. Every single ingredient here is naturally free of soy — no tamari swaps, no label-checking required, just clean whole foods from start to finish. Packaged slaws and bottled dressings are notorious for sneaking in soy-derived oils or additives, so making this from scratch is both the smarter and more delicious choice. Optional jalapeño adds a gentle kick, and a scatter of raw pumpkin seeds on top brings a satisfying crunch that rounds out the whole bowl. It works beautifully as a side for grilled proteins, tucked into tacos, 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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