Macadamia Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Macadamia Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant, herb-forward slaw is everything you want in a fresh side dish — bright, a little earthy, and packed with flavor from a lineup of ingredients that are as wholesome as they are delicious. Thin ribbons of zucchini get tossed with a golden turmeric-ginger dressing that's tangy from fresh lemon juice and just barely sweet from a touch of raw honey, creating a balance that feels genuinely crave-worthy. The trio of parsley, mint, and cilantro brings a garden-fresh lift that makes every bite feel alive. Salting the zucchini first and pressing out the excess moisture is the quiet trick that keeps the slaw from going watery, so the dressing clings beautifully to every ribbon. A scatter of pumpkin seeds on top adds a satisfying crunch without leaning on any tree nuts — making this a completely safe and stress-free choice for anyone navigating nut restrictions. It comes together with minimal equipment and no cooking required beyond a quick whisk, so it's ideal for busy weeknights or as a stunning addition to a dinner spread. Serve it immediately for the best texture, and don't be surprised when people ask for the recipe.

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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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