Yeast Free Turmeric-Ginger Zucchini Herb Slaw
This vibrant, herb-packed slaw is a serious crowd-pleaser — fresh, bright, and loaded with flavor from a trio of parsley, mint, and cilantro. The dressing is where the magic happens: grated ginger and ground turmeric give it a warm, golden depth, while fresh lemon juice and a touch of raw honey keep things lively and balanced. Every ingredient here is naturally free from yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. Salting the zucchini first and pressing out the excess moisture is a small step that makes a big difference, keeping the slaw crisp rather than watery. A handful of pumpkin seeds scattered over the top adds a satisfying crunch and makes the whole dish feel a little more substantial. It comes together with nothing more than a peeler, a bowl, and a whisk, which means less cleanup and more time enjoying the results. Serve it immediately for the freshest texture, and don't be surprised when people ask for the recipe.
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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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