Capsaicin Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those underrated pantry finds that shine in a fresh, no-cook-style salad like this one. They start out firm and glassy, but a quick soak in apple cider vinegar and cold water transforms them into tender, pliable strands that soak up dressing beautifully. The homemade pesto here is built from fresh basil, parsley, garlic, lemon, and a touch of turmeric and ginger — bold, herby, and completely free of anything that would bring heat to the table. That makes it a genuinely satisfying option for anyone managing capsaicin sensitivity, since so many "bright" or "zesty" dressings sneak in chili flakes or hot sauce. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with crunch and freshness, while the pesto clings to every strand for a cohesive, restaurant-worthy result. It comes together in one large mixing bowl with minimal cleanup, and the vivid green color makes it as impressive to look at as it is to eat.
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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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