Mushroom Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, bright flavors — tender zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden dressing built from lemon juice, grated ginger, and ground turmeric. The result is something that looks stunning on a platter and tastes even better than it looks. Salting the zucchini first draws out excess moisture so the dressing clings properly rather than pooling at the bottom, which is a small step that makes a big difference in texture. The honey rounds out the citrus just enough to keep things balanced without tipping into sweet territory. Every single ingredient here is straightforward and plant-forward, so there's no need to scrutinize labels or worry about hidden fungi sneaking into your meal. A handful of pumpkin seeds scattered over the top adds a satisfying crunch if you want a little extra something. It's the kind of side dish that works just as well at a weeknight dinner as it does on a summer entertaining spread.
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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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