Almond Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, bright flavors ā tender zucchini ribbons tossed with parsley, mint, and cilantro, all pulled together by a golden dressing of olive oil, lemon, ginger, and turmeric. The result is something that looks stunning on a table and tastes even better than it looks. Salting the zucchini first draws out excess moisture so the dressing clings properly and nothing ends up watery or limp ā a small step that makes a real difference. The turmeric gives the whole dish a warm, earthy depth while the fresh ginger adds a gentle kick that keeps every bite interesting. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of almonds and tree nuts from start to finish, with no swaps or substitutions required. The optional pumpkin seeds on top add a satisfying crunch without any of the worry that comes with mixed nut toppings at restaurants or store-bought slaws. It comes together quickly and works beautifully as a side dish, a light lunch, or a fresh counterpoint to something rich off the grill.
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Learn more āIngredients
4 servings
For the slaw
- 3 medium zucchini (about 1 Ā½ lb total)
- Ā½ tsp fine sea salt
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ cup fresh mint leaves, roughly torn
- 2 tbsp fresh cilantro, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- 1 tsp raw honey
- Ā¼ tsp fine sea salt
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Using a vegetable peeler or julienne peeler, shave or julienne the zucchini lengthwise into thin ribbons or matchsticks, stopping when you reach the seedy core. Place the zucchini in a large mixing bowl, sprinkle with 1/2 tsp salt, toss to coat, and let stand for 10 minutes until slightly softened and a small amount of liquid has released.
- 2
While the zucchini rests, whisk together the olive oil, lemon juice, grated ginger, turmeric, black pepper, honey, and 1/4 tsp salt in a small bowl until the dressing is uniform in color and emulsified.
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