Walnut Free Cilantro-Lime Zucchini Herb Slaw
This vibrant, herb-packed slaw is the kind of side dish that makes everything on the plate taste more alive. Shredded zucchini forms the tender base, layered with crisp red cabbage, fresh cilantro, mint, and a little heat from jalapeño if you're into it. The dressing is a bright, zippy blend of lime juice, lime zest, olive oil, honey, cumin, and turmeric — whisked together in minutes and absolutely worth licking off the spoon. A quick salting and squeeze of the zucchini keeps the whole thing from going watery, which is the kind of small step that makes a big difference in the final texture. Every ingredient here is naturally free from tree nuts, so there's no need to scan labels or worry about hidden additions sneaking in. Optional pumpkin seeds scattered on top add a satisfying crunch without any of the cross-contamination concerns that can come with mixed nut toppings. It's fresh, colorful, and genuinely easy to pull together for a weeknight dinner or a backyard cookout spread.
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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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