Mediterranean Diet Friendly Turmeric-Ginger Zucchini Herb Slaw
Fresh herbs, bright lemon, and golden turmeric make this zucchini slaw one of those side dishes that looks stunning on the table and tastes even better than it looks. Shaving the zucchini into thin ribbons gives it a delicate, almost silky texture that soaks up the ginger-laced dressing beautifully. The quick salt-and-rest step draws out just enough moisture so the slaw stays vibrant rather than watery — a small move that makes a big difference in the final result. Extra virgin olive oil and fresh lemon juice form the backbone of the dressing, which is exactly the kind of wholesome, plant-forward approach that makes this style of eating so satisfying to stick with. Torn mint, flat-leaf parsley, and cilantro layer in a garden-fresh complexity that keeps every bite interesting. A handful of pumpkin seeds scattered on top adds a welcome crunch and a little extra nutrition if you want it. This one comes together fast, requires no cooking, and is the kind of dish that disappears quickly at any table.
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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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