Gut Friendly Turmeric-Ginger Zucchini Herb Slaw
Fresh, vibrant, and built around ingredients that genuinely support a happy gut, this zucchini herb slaw is the kind of dish that earns a permanent spot in your rotation. Ribbons of lightly salted zucchini are tossed with a trio of fresh herbs — parsley, mint, and cilantro — that bring brightness and digestive benefits in every bite. The dressing is where the real magic happens: freshly grated ginger and ground turmeric are both celebrated for their anti-inflammatory and gut-soothing properties, while a squeeze of lemon juice and a touch of raw honey round everything out beautifully. Black pepper is included intentionally, too — it helps activate the turmeric so your body can actually absorb it. Salting the zucchini first and pressing out the excess moisture is a small but important step that keeps the slaw crisp rather than watery, so the texture stays satisfying all the way to the last forkful. A scatter of raw pumpkin seeds on top adds a gentle crunch and a little extra nutrition without overwhelming the delicate herb flavors. This is the kind of light, clean side that pairs with almost anything and leaves you feeling genuinely good after eating it.
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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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