Xanthan Gum Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and fresh flavor — shredded zucchini, thinly sliced red cabbage, and a generous handful of both cilantro and mint come together in a way that feels bright, lively, and genuinely craveable. The dressing is a simple whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric, and it coats every strand beautifully without needing any thickeners or stabilizers whatsoever. That's actually great news if you're navigating store-bought dressings and condiments that sneak in additives to achieve that creamy, clingy texture — here, the emulsification happens naturally and the result is clean and delicious. Salting and squeezing the zucchini first is the key technique that keeps the slaw from turning watery, so you get satisfying texture all the way through. A scatter of raw pumpkin seeds on top adds a subtle crunch that takes the whole thing over the edge. It works beautifully as a side dish, a taco topping, or piled onto grilled proteins, and it comes together with nothing more than a box grater and a couple of bowls.
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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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