Beef Free Basil-Herb Kelp Noodle Salad
Bright, herby, and refreshingly light, this kelp noodle salad is the kind of dish that looks stunning on the table without requiring much effort at all. Kelp noodles are a brilliant base — they're naturally low-calorie, have a satisfying chew, and soak up flavor beautifully after a quick apple cider vinegar soak that softens them right up. The homemade pesto here is blended with fresh basil, parsley, garlic, lemon, and a subtle warmth from turmeric and ginger, giving it a flavor that's way more interesting than anything from a jar. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness that make every forkful feel like a proper meal. Because everything in this recipe is plant-based and built from whole, recognizable ingredients, you never have to second-guess what's in it — no hidden animal-derived additives or mystery proteins to worry about. It comes together in one big bowl with a quick toss, making it an easy win for weeknight dinners or meal-prep lunches. Finish it with torn basil and a squeeze of lemon and it's genuinely hard to believe something this vibrant took so little time.
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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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