Wheat Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around shredded zucchini and thinly sliced red cabbage tossed with cilantro, mint, scallion greens, and an optional kick of jalapeño. The dressing is where things really sing — bright lime juice and zest, a touch of raw honey, and warm notes of cumin and turmeric whisked together with good olive oil into something you'll want to drizzle on everything. Because every single ingredient here is naturally free of wheat and gluten-containing grains, there's no swapping or substituting required; the recipe just works as written. The trick to getting the texture right is squeezing the salted zucchini dry before combining it with the other vegetables, which keeps the slaw crisp rather than watery. A scatter of raw pumpkin seeds at the end adds a satisfying crunch and a little extra protein. It's the kind of side dish that holds its own next to grilled proteins, tacos, or grain bowls, and it comes together with nothing more than a box grater and a whisk.
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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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