Lactose Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built on tender zucchini ribbons tossed with parsley, mint, and cilantro for an herby punch in every bite. The golden dressing — bright with lemon juice, warm with grated ginger, and earthy from ground turmeric — comes together in minutes and coats every ribbon beautifully. Because the entire dish is built on olive oil, fresh citrus, and whole vegetables, there's no dairy anywhere in sight, making it a genuinely easy win for anyone navigating lactose concerns without sacrificing flavor. Salting the zucchini first and pressing out the excess moisture is the quiet trick that keeps the slaw from going watery, so the dressing stays bold and clingy rather than pooling at the bottom of the bowl. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and a subtle nuttiness that rounds everything out. It's the kind of side dish that looks impressive enough for a dinner party but comes together with nothing more than a peeler, a whisk, and a good lemon.
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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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