Paraben Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, whole ingredients — tender zucchini ribbons tossed with parsley, mint, and cilantro, then dressed in a bright lemon and olive oil vinaigrette spiked with fresh ginger and ground turmeric. The result is something that looks stunning on a table and tastes even better than it looks. Parabens are synthetic preservatives that sneak into a surprising number of packaged dressings and condiments, so making your own from scratch is one of the simplest ways to keep your plate completely clean. Every ingredient here is straightforward and unprocessed — fresh citrus, raw honey, real herbs, and good olive oil, nothing more. Salting the zucchini first and pressing out the moisture is a small but important step that keeps the slaw from going watery and ensures the dressing clings to every ribbon. A handful of raw pumpkin seeds scattered on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of side dish that works just as well alongside grilled proteins as it does on its own as a light, refreshing lunch.
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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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