Eosinophilic Esophagitis Friendly Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Eosinophilic Esophagitis Friendly Turmeric-Ginger Zucchini Herb Slaw

Fresh, vibrant, and built entirely from whole ingredients, this zucchini slaw is a bright side dish that punches well above its weight. Thin ribbons of salted zucchini get tossed with a golden turmeric-ginger dressing and a generous handful of fresh herbs, making every bite feel light yet deeply flavorful. Managing eosinophilic esophagitis often means navigating a minefield of common trigger foods, but this recipe leans on a short, clean ingredient list — no wheat, no dairy, no eggs, no soy, and no tree nuts in sight. The dressing comes together with olive oil, fresh lemon juice, raw honey, and warming spices that are as gentle as they are delicious. Salting the zucchini first and pressing out the moisture is a small but important step that keeps the slaw from turning watery and ensures the dressing clings to every ribbon. The optional pumpkin seeds add a satisfying crunch if they fit your personal elimination plan. It's the kind of dish that proves eating within tight dietary boundaries doesn't have to feel like a compromise.

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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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