Chicken Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tossed with parsley, mint, and cilantro, then dressed in a bright lemon vinaigrette spiked with 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 moisture is a small but crucial step that keeps the slaw from turning watery, so every bite stays crisp and well-coated in that golden dressing. The honey rounds out the citrus just enough to make the whole thing feel balanced rather than sharp. It's completely plant-based and built entirely from whole, recognizable ingredients, so there's no label-reading required and no concern about hidden animal proteins sneaking in. A scatter of pumpkin seeds on top adds a satisfying crunch and makes it feel like something you'd order at a nice restaurant. Whether you're serving it alongside grilled fish, tucking it into wraps, or eating it straight from the bowl, this one is a keeper.
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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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