Rye Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

Rye Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant slaw is a celebration of fresh produce and bold, warming flavors — zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a bright dressing built on lemon juice, grated ginger, and golden turmeric. The technique of salting the zucchini first draws out excess moisture so the slaw stays crisp and light rather than watery, which makes a real difference in the final texture. Every element here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. The dressing comes together in minutes with a quick whisk, and that touch of raw honey rounds out the citrus and spice into something genuinely craveable. A scatter of pumpkin seeds on top adds a satisfying crunch and a little extra richness if you want it. This is the kind of side dish that looks impressive on a platter but asks very little of you in the kitchen — fresh, herby, and just a little unexpected.

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!