Peanut Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Peanut Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant, herb-forward slaw is the kind of dish that looks like it took serious effort but comes together with nothing more than a peeler, a whisk, and a handful of fresh ingredients. Thin ribbons of zucchini get tossed with parsley, mint, and cilantro, then coated in a bright lemon dressing spiked with fresh ginger and golden turmeric — the result is refreshing, a little earthy, and genuinely hard to stop eating. A quick salt-and-rest step draws out excess moisture so the slaw stays crisp rather than watery, which makes a real difference in the final texture. The dressing comes together in minutes and the raw honey rounds out the citrus with just a touch of natural sweetness. Scattered pumpkin seeds on top add a satisfying crunch and a subtle nuttiness without any of the cross-contact concerns that come with tree nuts or peanuts — every ingredient here is straightforward and easy to verify. It works beautifully as a light side alongside grilled proteins, tucked into wraps, or served on its own as a fresh starter. This is the kind of recipe that earns a permanent spot in your warm-weather rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!