Eggless 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 pulled together by a golden dressing of olive oil, lemon, 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 gets its warm, earthy depth from turmeric and fresh ginger, while a touch of raw honey rounds out the citrus without tipping into sweetness. Because every component here is a whole, recognizable ingredient, there's no need to scan labels or second-guess anything — it's naturally free of eggs without any substitutions or workarounds required. A scatter of pumpkin seeds on top adds a satisfying crunch and makes it feel like something you'd order at a really good café. It works beautifully as a side dish, a light lunch, or a colorful addition to any spread.
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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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