Low Sodium Basil-Herb Kelp Noodle Salad

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the salad

12 oz kelp noodles
Kelp Noodles, 12 oz Kelp Noodles With Konaberry, 12 oz Gold Mine Kelp Noodles - 1 lb (454 g)Sea Tangle Noodle Company Kelp Noodles with Green Tea
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2 tbsp apple cider vinegar
1 tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium zucchini, shaved into thin ribbons with a vegetable peeler
1 english cucumber, thinly sliced into half-moons

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil
2 tbsp lemon juice (from about 1 lemon)
1 tsp lemon zest
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh basil leaves, torn (optional)
lemon wedges (optional)

Instructions

1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the apple cider vinegar, 1/2 tsp of the salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
2
While the noodles soak, combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, ginger, and 1/4 tsp salt in a food processor or blender. Pulse 5–6 times to roughly chop the herbs and garlic, then stream in the olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.

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