Cashew Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Cashew Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant slaw is a celebration of fresh, bright flavors — tender zucchini ribbons tossed with parsley, mint, and cilantro, all brought together by a golden dressing of olive oil, lemon, raw honey, fresh ginger, and turmeric. The result is something that looks stunning on a table and tastes even better than it looks. Salting the zucchini first and pressing out the excess moisture is the small but crucial step that keeps everything crisp and light rather than watery and limp. The dressing comes together in minutes and coats every ribbon in warm, earthy color with a zippy citrus finish that makes the whole dish feel alive. Tree nut allergies can make navigating packaged slaws and dressings a real headache, but every single ingredient here is straightforward and easy to verify — no hidden nut oils, no blended sauces with mystery components. A scatter of pumpkin seeds on top adds a satisfying crunch if you want it, and the whole thing is best served right away while the herbs are still fresh and fragrant.

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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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