Capsaicin Free Turmeric-Ginger Zucchini Herb Slaw
This bright, herby slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Zucchini ribbons are salted to draw out moisture, then tossed with a golden turmeric-ginger dressing that's tangy from fresh lemon juice and just barely sweet from raw honey — the result is refreshing, vibrant, and surprisingly complex for how little effort it takes. Fresh parsley, mint, and cilantro bring a garden-fresh lift that makes the whole bowl feel alive. For anyone avoiding capsaicin, slaws and salads can be a minefield of hidden hot sauces, chili flakes, or spiced dressings, but every element here is built from scratch with clean, heat-free ingredients you control entirely. The warmth in this dish comes from ginger and turmeric rather than anything fiery, so you get depth and interest without any burn. A handful of pumpkin seeds scattered on top adds a satisfying crunch that rounds everything out beautifully. It's the kind of recipe that earns a permanent spot in your 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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