Celery Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built around tender zucchini ribbons tossed with three bright herbs and a golden dressing that smells absolutely incredible. The combination of fresh ginger, ground turmeric, and lemon juice creates something bold and warming without any heat, while raw honey rounds out the acidity just enough to keep things balanced. Salting the zucchini first and pressing out the excess moisture is the small but crucial step that keeps the whole dish from turning watery — it's the kind of technique that makes a real difference in the final texture. Parsley, mint, and cilantro together might sound like a lot, but they layer beautifully against the earthiness of the turmeric and make every forkful feel lively. A handful of pumpkin seeds scattered over the top adds a satisfying crunch and a little extra richness if you want it. This is the kind of side dish that works just as well alongside grilled proteins as it does on its own for a light lunch, and it comes together with nothing more than a peeler, a bowl, and a whisk.
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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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