Yeast Free Cilantro-Lime Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — shredded zucchini, jewel-toned red cabbage, and a generous handful of both cilantro and mint come together in a way that feels light, lively, and genuinely exciting to eat. The dressing is where things really sing: bright lime juice and zest, a whisper of raw honey, and warm ground cumin and turmeric give it depth without any of the fermented or brewed ingredients that can be tricky to avoid. Because yeast hides in so many store-bought dressings, condiments, and vinegars, making your own from scratch here is a quiet but meaningful win. The technique of salting and squeezing the zucchini before tossing is a small step that pays off big — it keeps the slaw crisp and prevents the dressing from getting watery. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra richness right before serving. This one works equally well as a side dish alongside grilled proteins or piled onto tacos, and it comes together with nothing more than a grater, a couple of bowls, and a good squeeze of lime.
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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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