Wheat Free Turmeric-Ginger Zucchini Herb Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(11)

Wheat Free Turmeric-Ginger Zucchini Herb Slaw

This vibrant slaw is a celebration of fresh produce and bold, warming flavors — zucchini ribbons tossed with a golden turmeric-ginger dressing and a generous handful of bright herbs. The combination of parsley, mint, and cilantro gives every bite a garden-fresh lift, while the lemon juice and raw honey in the dressing strike that perfect balance between tangy and subtly sweet. Salting the zucchini first and pressing out the excess moisture is the small but crucial step that keeps the slaw crisp rather than watery, so the dressing clings beautifully to every ribbon. Ground turmeric and freshly grated ginger do serious work here, lending an earthy, slightly spicy warmth that makes this feel far more interesting than your average side salad. Every ingredient in the dressing is naturally free from wheat and gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. Serve it immediately for the best texture, and don't be surprised when people ask for the recipe.

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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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