Coconut Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Coconut Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant slaw is a bright, herb-forward dish that brings together tender zucchini ribbons, fresh parsley, mint, and cilantro in a way that feels both light and deeply satisfying. The dressing is where the magic happens — a golden blend of olive oil, lemon juice, raw honey, fresh ginger, and ground turmeric that emulsifies into something punchy and warming all at once. Salting the zucchini first and pressing out the excess moisture is a small but crucial step that keeps the slaw from turning watery, so every bite stays crisp and well-coated. Many store-bought dressings and packaged slaws sneak in coconut-derived oils or coconut aminos, but this one is built entirely from straightforward pantry staples with zero hidden surprises. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that rounds out the whole bowl beautifully. It's the kind of side dish that looks impressive on a platter but comes together with minimal effort and a single cutting board. Whether you're pairing it with grilled proteins or serving it as a standalone lunch, the turmeric-ginger dressing makes it feel anything but ordinary.

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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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