Pecan Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant, herb-forward slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Thin ribbons of fresh zucchini get tossed with a golden turmeric-ginger dressing that's bright, a little earthy, and just sweet enough from a touch of raw honey. A generous handful of parsley, mint, and cilantro brings serious freshness to every forkful, making this feel more like a garden celebration than a simple vegetable dish. The technique of salting the zucchini first draws out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the bowl. Everything here is built from whole, straightforward ingredients ā no packaged dressings, no mystery additives, and absolutely no tree nuts to worry about. A scatter of pumpkin seeds on top adds a satisfying crunch if you want it, keeping the texture interesting without reaching for anything off-limits. It comes together quickly and is best served right away while the herbs are still vibrant and the ribbons have a gentle bite.
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Learn more āIngredients
4 servings
For the slaw
- 3 medium zucchini (about 1 Ā½ lb total)
- Ā½ tsp fine sea salt
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- 1 tsp raw honey
- Ā¼ 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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