Nutmeg Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant, herb-loaded slaw is the kind of dish that makes you rethink how exciting raw vegetables can be. Thin ribbons of zucchini get tossed with fresh parsley, mint, and cilantro, then coated in a bright dressing built on lemon juice, olive oil, fresh ginger, and golden turmeric — no warming spices like nutmeg anywhere in sight. The quick salting step draws out just enough moisture so the zucchini stays tender without turning soggy, and the honey in the dressing adds a gentle sweetness that balances the citrus beautifully. Everything comes together in minutes with nothing more than a peeler, a bowl, and a whisk. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes the finished platter look genuinely stunning. It works as a light lunch, a side alongside grilled proteins, or a refreshing starter when you want something clean and full of flavor.
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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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