Emulsifier Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness — tender zucchini ribbons tangled with parsley, mint, and cilantro, all coated in a golden dressing that smells as good as it tastes. The warmth of fresh ginger and turmeric gives it a gentle, earthy kick that pairs beautifully with the brightness of lemon juice and a touch of raw honey. What makes this recipe especially clever is that the dressing comes together with nothing but whole, recognizable pantry staples — olive oil, citrus, spices — so there's no need to reach for a bottled vinaigrette that might contain hidden additives or synthetic stabilizers. The salting step draws out just enough moisture from the zucchini to keep the slaw from turning watery, and pressing it dry before dressing ensures every ribbon stays lively and well-coated. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and a subtle nuttiness that rounds the whole dish out. It's the kind of side that looks impressive on a platter but comes together with minimal fuss and zero processed ingredients.
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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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