Shellfish Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tangled with parsley, mint, and cilantro, all pulled together by a golden dressing that smells as good as it tastes. The turmeric and fresh ginger give the whole dish a warm, earthy depth, while the lemon juice keeps things bright and lively. Salting the zucchini first and pressing out the excess moisture is a small but smart step that keeps the slaw from going watery, so every bite stays crisp and well-dressed. The honey rounds out the dressing just enough to balance the citrus without tipping into sweetness. For anyone navigating ocean-sourced ingredients at the dinner table, this dish is a completely stress-free option — every component is plant-based and straightforward, with zero ambiguity about what's in it. A scatter of pumpkin seeds on top adds a satisfying crunch and makes it feel just a little more special. It works beautifully as a light side alongside grilled proteins or grain bowls, and it comes together with almost no cooking at all.
About FigFig 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
- 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!