Pregnancy Friendly Turmeric-Ginger Zucchini Herb Slaw
Fresh herbs, bright lemon, and a golden turmeric-ginger dressing come together in a slaw that feels light yet genuinely satisfying — exactly the kind of dish that's easy to crave when you want something nourishing without a lot of fuss. Zucchini ribbons are salted and pressed before dressing, which keeps everything crisp rather than watery, and that little technique makes a real difference in the final texture. The dressing leans on extra virgin olive oil, fresh lemon juice, and raw honey, so you're getting wholesome, recognizable ingredients with no mystery additions to second-guess. Turmeric and freshly grated ginger bring warm, anti-inflammatory flavor, and a generous handful of parsley, mint, and cilantro makes every bite feel vibrant and alive. Pumpkin seeds scattered on top add a satisfying crunch along with a quiet boost of plant-based minerals. It's the kind of recipe that comes together quickly, requires no heat, and still manages to look stunning on the table — a genuinely smart choice when you want to eat well and feel good about every ingredient on the plate.
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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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