Lupin Free Turmeric-Ginger Zucchini Herb Slaw
Fresh zucchini ribbons tossed with bright herbs and a golden turmeric-ginger dressing make for a slaw that feels both vibrant and a little unexpected. The technique of salting the zucchini first draws out excess moisture, so the final dish stays crisp rather than watery ā a small step that makes a big difference in texture. A honey-lemon vinaigrette ties everything together with just enough sweetness and acidity to balance the earthy warmth of the turmeric and the gentle heat of fresh ginger. Parsley, mint, and cilantro bring a garden-fresh lift that keeps every bite interesting. For anyone navigating lupin sensitivities, this kind of recipe is a genuine relief ā no flour blends, no legume-based fillers, just whole vegetables, fresh herbs, and pantry staples you can trust. A scatter of pumpkin seeds on top adds a satisfying crunch if you want a little extra something. It comes together quickly and is the kind of side dish that disappears fast at the table.
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Learn more āIngredients
4 servings
For the slaw
- 3 medium zucchini (about 1 Ā½ lb total)
- Ā½ tsp fine sea salt
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- 1 tsp raw honey
- Ā¼ 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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