Black Pepper Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally briny, and they soak up whatever you dress them with like a dream. A quick apple cider vinegar soak softens them into silky, pliable strands that pair beautifully with shaved zucchini ribbons and cool cucumber half-moons. The real star here is the blender pesto: fresh basil and parsley blitzed with garlic, lemon juice, lemon zest, and a whisper of turmeric and ginger for warmth and color. It comes together in under a minute and turns the whole bowl a gorgeous, vivid green. For anyone avoiding black pepper, this is the kind of recipe that proves you don't need it — the brightness from the lemon and the gentle heat from the ginger carry all the flavor you could want. Everything gets tossed together until every noodle and vegetable is glossy and coated, then finished with torn basil and a squeeze of lemon if you like. It's fresh, satisfying, and completely free of the spice that so often sneaks into store-bought dressings and pesto jars.
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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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