Tree Nut Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Tree Nut Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant slaw is a celebration of fresh, bright flavors — zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a golden dressing built from olive oil, lemon juice, raw honey, and the warm earthiness of turmeric and ginger. The technique of salting the zucchini first draws out excess moisture, so the final dish stays crisp and light rather than watery and limp. Every forkful delivers that herby freshness alongside a subtle zing from the lemon and a gentle heat from the ginger that keeps you going back for more. Pumpkin seeds scattered over the top add a satisfying crunch and a boost of nutty flavor — and since they're pepitas rather than tree nuts, they're a completely safe finishing touch. Because this recipe relies entirely on whole vegetables, fresh herbs, and pantry staples, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your bowl. It comes together quickly with minimal equipment and no cooking required beyond a quick whisk, making it an ideal side dish for weeknight dinners or a crowd-pleasing addition to any spread.

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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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