BHA & BHT Free Turmeric-Ginger Zucchini Herb Slaw
Fresh, vibrant, and built entirely from whole ingredients you can actually recognize, this herb slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Shaved zucchini ribbons get salted and gently pressed to draw out moisture, giving them a silky, almost noodle-like texture that holds the dressing beautifully. The turmeric-ginger vinaigrette — whisked together with extra virgin olive oil, fresh lemon juice, and a touch of raw honey — delivers a warm, earthy brightness without relying on any packaged sauces or bottled dressings that often sneak in synthetic preservatives like BHA and BHT. Every single component here is a clean, recognizable whole food, so you know exactly what you're eating. A generous handful of fresh parsley, mint, and cilantro keeps things lively and aromatic, while optional pumpkin seeds add a satisfying crunch to finish. It comes together quickly and is best served right away, making it a smart, no-fuss addition to any table.
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!