Mustard Free Turmeric-Ginger Zucchini Herb Slaw
Slaws are one of those dishes where store-bought dressings can quietly sneak in unwanted ingredients, and mustard — whether whole grain, powdered, or hidden in a vinaigrette — shows up more often than you'd expect. This vibrant, herb-forward slaw sidesteps all of that with a bright lemon-and-olive-oil dressing built entirely from scratch. Fresh ginger and ground turmeric give the dressing a warm, golden depth that feels anything but plain, while raw honey rounds out the acidity just enough to keep things balanced. The zucchini gets julienned into delicate ribbons, salted briefly to soften, then tossed with generous handfuls of parsley, mint, and cilantro for a slaw that's genuinely refreshing. A quick press with a kitchen towel before dressing keeps everything from going watery, which is the small step that makes a big difference in texture. Scattered pumpkin seeds on top add a satisfying crunch if you want a little extra something. It's the kind of light, colorful side that looks impressive on a platter but comes together with almost no effort.
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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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