Walnut Free Turmeric-Ginger Zucchini Herb Slaw
This bright, herb-forward slaw is the kind of dish that makes you rethink what a simple summer vegetable can do. Zucchini ribbons are salted and pressed until just tender, then tossed with a golden turmeric-ginger dressing that's punchy, a little sweet from raw honey, and lifted by a generous squeeze of fresh lemon. Parsley, mint, and cilantro pile in to give every bite a fresh, almost garden-party feel that's hard to stop eating. The whole thing comes together with pantry staples and zero specialty ingredients, so there's no need to scan labels or worry about hidden tree nuts sneaking into your meal. A scatter of pumpkin seeds on top adds a satisfying crunch without any of the cross-contamination concerns that can come with mixed nut toppings at the store. It's light enough to serve alongside grilled fish or chicken, but bold enough to hold its own as a standalone starter. Make it right before serving so the herbs stay vibrant and the ribbons keep their delicate texture.
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Learn more āIngredients
4 servings
For the slaw
- 3 medium zucchini (about 1 Ā½ lb total)
- Ā½ tsp fine sea salt
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ 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
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- 1 tsp raw honey
- Ā¼ 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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