Seed Oil Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a bright, herbaceous side dish that feels as fresh as it looks, with tender zucchini ribbons tangled up with parsley, mint, and cilantro in a golden turmeric-ginger dressing. The whole thing comes together without a single drop of canola, soybean, or any other refined vegetable oil — just good extra virgin olive oil doing exactly what it was meant to do. That lemon-honey dressing is punchy and a little earthy, with fresh ginger adding a gentle heat that makes every bite feel alive. Salting the zucchini first and pressing out the excess moisture is the quiet trick that keeps the slaw from going watery, so the dressing clings beautifully to every ribbon. The trio of fresh herbs is what really sets this apart — it's the kind of combination that makes a simple vegetable dish taste genuinely exciting. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch if you want a little extra texture. It's the kind of recipe that looks impressive on a table but asks almost nothing of you in the kitchen.
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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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