Sesame Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant, herb-forward slaw is a bright and refreshing side dish that feels as good as it tastes. Thin ribbons of zucchini get tossed with a golden turmeric-ginger dressing built on olive oil, fresh lemon juice, and a touch of raw honey — the kind of combination that wakes up your palate without overwhelming it. A generous handful of fresh parsley, mint, and cilantro brings an almost garden-fresh intensity that makes every bite feel alive. Salting the zucchini first and pressing out the excess moisture is the quiet trick that keeps the slaw crisp rather than watery, so the dressing actually clings to every ribbon. For anyone navigating sesame sensitivities, this recipe is a genuinely easy win — every ingredient is straightforward, with no tahini, sesame oil, or hidden sesame-based emulsifiers anywhere in sight. Optional pumpkin seeds add a satisfying crunch and a little extra nutrition if you want to finish it off with something toasty. It comes together quickly and is best served right away, making it a perfect last-minute addition to any spread.
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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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