Legume Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, simple ingredients — tender zucchini ribbons tossed with a trio of bright herbs and a golden dressing that smells as good as it tastes. The turmeric and fresh ginger give the whole dish a warm, earthy depth, while the lemon juice keeps everything lively and light. Salting the zucchini first and pressing out the excess moisture is the small but crucial step that keeps the slaw from turning watery, so every bite stays crisp and well-dressed. Parsley, mint, and cilantro work together in a way that feels almost Mediterranean, and the optional pumpkin seeds add a satisfying little crunch on top. Every single component here is naturally free of legumes — no beans, no lentils, no hidden pea protein — so there's nothing to second-guess when you're building your plate. It comes together quickly and works beautifully as a side for grilled proteins, a topping for grain bowls, or honestly just eaten straight from the serving platter.
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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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