Artificial Food Coloring Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — golden from turmeric, flecked with green herbs, and alive with the zing of fresh ginger and lemon. Every ingredient here is exactly what it sounds like: real vegetables, whole herbs, and a pantry-friendly dressing you whisk together in minutes. For anyone navigating the world of store-bought dressings and pre-made slaws, the relief of knowing nothing artificial has snuck into your bowl is genuinely satisfying. The technique of salting and pressing the zucchini ribbons before dressing them is a small step that makes a big difference, keeping everything crisp rather than watery. Parsley, mint, and cilantro bring three distinct layers of herbal brightness that play beautifully against the warm, earthy turmeric. A handful of raw pumpkin seeds on top adds a subtle crunch and makes the whole platter look like something you'd order at a seriously good café. It's the kind of side dish that disappears fast and has everyone asking what's in the dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!