MSG Free Turmeric-Ginger Zucchini Herb Slaw
Bright, herby, and alive with color, this zucchini slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Thin ribbons of fresh zucchini get tossed with parsley, mint, and cilantro, then dressed in a golden vinaigrette built from olive oil, lemon juice, raw honey, and freshly grated ginger — every single ingredient completely clean and naturally free of added glutamates. That's actually the beauty of cooking from scratch like this: no seasoning packets, no bottled dressings with ambiguous "natural flavors," just real food doing all the work. The turmeric gives the dressing a gorgeous warm hue and a subtle earthiness that plays beautifully against the brightness of the lemon and the cool freshness of the herbs. Salting the zucchini first and pressing out the moisture is a small step that makes a big difference, keeping the slaw crisp rather than watery. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and a little extra richness. Serve it immediately and it's an absolute showstopper — light enough to sit alongside almost anything, but interesting enough to steal the spotlight.
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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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