Eosinophilic Esophagitis Friendly Harissa-Orange Zucchini Herb Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 medium zucchini (about 1 ½ lb total)
- ¾ tsp fine sea salt, divided
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh flat-leaf parsley leaves, roughly chopped
- 2 scallions, green tops only, thinly sliced
- 3 tbsp raw pumpkin seeds (pepitas)
For the dressing
- 2 tbsp harissa paste
- 3 tbsp fresh orange juice (from about 1 orange)
- 1 tsp orange zest
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp fresh lemon juice
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
Instructions
- 1
Using a box grater (large holes) or a julienne peeler, shred or cut the zucchini into long, thin strands. Transfer to a colander set over the sink, toss with 1/2 tsp of the salt, and let stand for 10 minutes to draw out excess moisture.
- 2
While the zucchini drains, toast the pumpkin seeds in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Transfer immediately to a plate and let cool.
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