Anti Inflammatory Turmeric-Ginger Zucchini Herb Slaw
This bright, herb-loaded slaw is exactly the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. Shaved zucchini ribbons get tossed with a golden turmeric-ginger dressing built on extra virgin olive oil, fresh lemon juice, and a touch of raw honey — every single ingredient pulling double duty on flavor and function. The combination of fresh parsley, mint, and cilantro gives each bite a garden-fresh lift that keeps things from ever feeling heavy or monotonous. Freshly ground black pepper alongside the turmeric is a classic pairing that helps the body make the most of what's on the plate, and it's all achieved here without any fuss. A quick salting step draws out moisture from the zucchini so the dressing clings beautifully instead of pooling at the bottom of the bowl. Optional pumpkin seeds scattered on top add a satisfying crunch and round out the whole thing. It serves four and comes together in well under thirty minutes, making it an easy weeknight side or a standout addition to any spread.
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Learn more →Ingredients
4 servings
For the slaw
- 3 medium zucchini (about 1 ½ lb total)
- ½ tsp fine sea salt
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ 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
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ 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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