Hazelnut Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Hazelnut 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 — grated ginger and ground turmeric give it a warm, golden depth, while fresh lemon juice and a touch of raw honey keep things lively and balanced. Salting the zucchini first and pressing out the excess moisture is a small but crucial step that ensures every ribbon stays delicate rather than watery, so the dressing clings beautifully to each strand. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based ingredients from start to finish — no substitutions needed, no label-reading anxiety. The optional pumpkin seeds on top add a satisfying crunch without introducing any concern, making this a genuinely worry-free dish to serve at a gathering or pack for lunch. It comes together with simple prep and no cooking required beyond a quick whisk, so it's as practical as it is impressive. Fresh, golden, and full of herby brightness, this slaw is the kind of side that disappears fast.

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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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