Vegetarian Turmeric-Ginger Zucchini Herb Slaw
Raw zucchini gets a serious glow-up here, shaved into delicate ribbons and tossed with a bright, golden dressing that smells as good as it tastes. Fresh ginger and ground turmeric give the whole thing a warm, earthy depth, while lemon juice keeps it lively and light. The quick salt-and-rest technique draws out just enough moisture so the slaw stays crisp rather than watery — a small step that makes a big difference in the final texture. A generous handful of parsley, mint, and cilantro means every forkful is fragrant and herby in the best possible way. Raw honey rounds out the dressing with a subtle sweetness that ties everything together without tipping it into dessert territory. A scatter of pumpkin seeds on top adds a satisfying crunch and makes the whole platter look genuinely stunning. It comes together with nothing more than a peeler, a bowl, and a whisk — no stove required.
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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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