Oats Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a riot of color and freshness, built on tender zucchini ribbons tossed with parsley, mint, and cilantro, then dressed in a golden turmeric-ginger vinaigrette that's bright, a little earthy, and just sweet enough from a touch of raw honey. The technique of salting the zucchini first draws out excess moisture so the ribbons stay pleasantly tender without turning soggy, which makes every bite clean and satisfying rather than watery. A squeeze of fresh lemon and finely grated ginger give the dressing a lively kick that plays beautifully against the cooling herbs. Naturally, every single ingredient here is completely free of grains, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. Scattered pumpkin seeds on top add a subtle crunch and a nutty finish that rounds the whole dish out. It comes together quickly with nothing more than a peeler, a whisk, and a good squeeze of lemon — the kind of side that looks impressive but asks very little of you. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this slaw is the kind of recipe you'll come back to all summer long.
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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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