Pistachio Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, bright flavors ā tender zucchini ribbons tossed with parsley, mint, and cilantro, all brought together by a golden dressing of turmeric, ginger, lemon, and honey. The technique of salting the zucchini first draws out excess moisture, so the final dish stays crisp and light rather than watery, which makes a real difference in texture. That warm, earthy dressing is whisked together in minutes and coats every ribbon in a gorgeous golden hue that looks stunning on the table. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and other nuts ā the optional crunch comes from pumpkin seeds instead, which are a safe and satisfying swap. Everything here is built from whole, straightforward ingredients with no hidden surprises to stress over. It works beautifully as a side dish alongside grilled proteins or as a light standalone salad when you want something fresh and a little unexpected. Serve it right away to catch it at its best, when the herbs are still vivid and the dressing is perfectly bright.
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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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