Barley Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built on tender zucchini ribbons tossed with parsley, mint, and cilantro, then dressed in a golden turmeric-ginger vinaigrette that's bright, earthy, and just a little sweet from raw honey. The technique of salting the zucchini first draws out excess moisture so the ribbons stay pleasantly tender without turning soggy — a small step that makes a big difference in the final texture. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out to keep this dish safe for those avoiding barley and related grains. The dressing comes together in minutes with a simple whisk, and the whole thing is ready to serve almost as fast as you can julienne the zucchini. A scatter of pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that plays beautifully against the citrus and spice. It works equally well as a light lunch on its own, a side alongside grilled proteins, or a fresh counterpoint to heavier dishes at a dinner spread. Clean, bold, and genuinely craveable — this one earns a permanent spot in the warm-weather rotation.
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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
- 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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