Carrageenan Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — tender zucchini ribbons tangled with parsley, mint, and cilantro, all pulled together by a golden dressing that smells as good as it tastes. The turmeric and fresh ginger give it a warm, earthy backbone, while the lemon juice keeps everything bright and lively. Many store-bought dressings and packaged slaws sneak in thickeners and stabilizers that can be hard to spot on a label, so making this one from scratch means you know exactly what's going into the bowl. Every ingredient here is whole and straightforward — olive oil, fresh citrus, raw honey, and real spices — with nothing processed or hidden in the mix. Salting the zucchini first and pressing out the moisture is a small step that makes a big difference, keeping the slaw from turning watery and helping the dressing cling to every ribbon. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and makes it feel like something you'd order at a really good café. It works beautifully as a side dish or piled onto a plate alongside grilled proteins for a meal that feels effortlessly put-together.
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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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