Pescatarian Turmeric-Ginger Zucchini Herb Slaw
Bright, herby, and alive with warm spice, this zucchini slaw is the kind of side dish that makes people stop mid-bite and ask what's in it. Thin ribbons of fresh zucchini are salted and pressed to draw out moisture, giving them a silky, almost noodle-like texture that holds the dressing beautifully without turning soggy. The vinaigrette brings together olive oil, fresh lemon juice, grated ginger, and ground turmeric into something golden and aromatic — earthy but zippy, with a touch of raw honey rounding out the edges. A generous handful of flat-leaf parsley, torn mint, and cilantro gets tossed through every ribbon, so each forkful is fragrant and layered with fresh flavor. A scatter of pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that ties the whole bowl together. This is a naturally plant-forward dish that fits seamlessly into a pescatarian spread — no swaps or substitutions needed, just honest, whole ingredients doing the work. It pairs effortlessly alongside grilled fish or seafood, but honestly holds its own as a light lunch all on its own.
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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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