Nitrate & Nitrite Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden turmeric-ginger dressing that's bright, a little earthy, and just sweet enough from a touch of raw honey. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged dressings and cured or preserved foods that often sneak in unwanted additives. The technique of salting the zucchini first draws out excess moisture so the ribbons stay tender without turning soggy, and the lemon juice keeps everything tasting fresh and lively. Fresh ginger and turmeric do serious flavor work here, giving the dressing a warm depth that feels almost exotic for something this simple to pull together. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and a subtle nuttiness that rounds out the whole bowl beautifully. It works as a light lunch on its own, a side alongside grilled fish or chicken, or even piled onto a grain bowl for something more substantial. Serve it right away to catch it at its best — bright, herby, and absolutely gorgeous on the plate.
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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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