Turkey Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh produce and bold aromatics — zucchini ribbons tossed with parsley, mint, and cilantro, then dressed in a golden turmeric-ginger vinaigrette that's bright, earthy, and just a little sweet from raw honey. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons and draws out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the bowl. Every ingredient here is naturally plant-based and whole, which means there's zero guesswork about what's actually in your food. The lemon juice and fresh ginger give the dressing a lively kick that plays perfectly against the mild zucchini, while the optional pumpkin seeds add a satisfying crunch and a little extra nutrition. It comes together with nothing more than a peeler, a bowl, and a whisk — no cooking required beyond a quick rest for the zucchini. This is the kind of side dish that looks impressive on a platter but asks almost nothing of you in the kitchen.
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!