Low Sugar Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that sound intimidating but are actually a dream to work with — no cooking required, just a quick soak in apple cider vinegar water to soften them into something tender and satisfying. The real star here is the blender pesto, which skips the usual parmesan and leans on fresh basil, parsley, lemon, and a warm hit of turmeric and ginger to create something bright, herby, and genuinely complex. Shaved zucchini ribbons and thin cucumber half-moons add crunch and freshness, making every forkful feel light but substantial. Because every component is built from whole, real ingredients, there's nothing hidden to worry about — no sweetened dressings, no bottled sauces with sneaky additives. It's the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and a single food processor. Finish with torn basil and a squeeze of lemon and you've got a bowl that's as beautiful as it is clean-eating friendly.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 tbsp apple cider vinegar
- 1 tsp salt, divided
- 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
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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