Citric Acid Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, clean flavors — tender zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden dressing that's bright, earthy, and just a little sweet. The turmeric and fresh ginger give it a warm, aromatic depth that makes it feel far more exciting than your average side dish. Avoiding citric acid as an additive can be tricky with store-bought dressings and pre-made slaws, which often sneak it in as a preservative — here, the brightness comes entirely from freshly squeezed lemon juice, so you know exactly what's in every bite. Salting the zucchini first and pressing out the excess moisture is the key step that keeps the slaw from turning watery, giving you ribbons that actually hold their texture and soak up the dressing beautifully. Raw honey rounds out the vinaigrette with a gentle sweetness, and a handful of pumpkin seeds on top adds a satisfying crunch if you want it. It comes together with minimal effort and no cooking required beyond a quick whisk, making it an ideal companion to grilled proteins or a light lunch on its own. Fresh, wholesome, and genuinely delicious — this one earns a permanent spot in the 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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