Low Iodine Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden turmeric-ginger dressing that's as beautiful as it is bright. The technique of salting the zucchini first draws out excess moisture, so every strand stays tender without turning watery, and the final dish has a satisfying, almost silky texture. For anyone navigating iodine restrictions, this recipe is a natural fit — it relies entirely on fresh vegetables, olive oil, lemon juice, and herbs, with no seafood, dairy, or iodized salt in sight. Using fine sea salt in place of standard table salt is a small but meaningful swap that keeps the seasoning clean and on-plan. The honey rounds out the dressing with just a whisper of sweetness, balancing the earthy turmeric and the zippy ginger without overpowering the fresh herbs. A handful of raw pumpkin seeds scattered on top adds a gentle crunch and makes the whole platter feel a little more special. It comes together quickly and works beautifully as a light side dish or a refreshing starter when you want something that looks impressive but asks very little of you.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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