Artificial Flavors Free 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 silky, pliable strands. The real star here is the blender pesto, built entirely from fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger — nothing synthetic, nothing from a packet. Every element of flavor in this salad comes straight from whole herbs, citrus, and extra-virgin olive oil, so you know exactly what you're eating. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness that make this feel like a proper restaurant-worthy bowl. It comes together in under 30 minutes of active effort, and the whole thing is tossed cold, making it perfect for warm days when you want something vibrant without turning on the stove. Torn fresh basil and a squeeze of lemon at the end brighten every bite and keep the flavors tasting clean and alive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!