Xanthan Gum Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant slaw is a celebration of fresh, whole ingredients — tender zucchini ribbons tossed with parsley, mint, and cilantro, then coated in a bright lemon dressing spiked with ginger and turmeric. The golden hue alone is enough to make it the most eye-catching dish on the table. Many store-bought slaws and dressings sneak in stabilizers and thickeners that can be hard to spot on a label, but every single component here is naturally clean and straightforward. The technique of salting the zucchini first draws out excess moisture, so the ribbons stay pleasantly tender without turning watery and diluting that punchy dressing. Fresh ginger and turmeric bring warmth and a subtle earthiness that makes this feel far more interesting than your average side salad. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and a little extra richness to finish things off. It comes together quickly and pairs beautifully with grilled proteins, grain bowls, or honestly just eaten straight from the serving platter.
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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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