Carrageenan Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally low-carb, satisfying, and completely free of the thickeners and stabilizers that sneak into so many packaged noodle products. A quick soak in apple cider vinegar and cold water is all it takes to transform them from stiff strands into something tender and genuinely craveable. The real star here is the blender pesto, built from fresh basil, parsley, garlic, lemon, and a warm hit of turmeric and ginger — no dairy, no nuts, just bright, herbaceous flavor that coats every noodle and vegetable ribbon beautifully. Shaved zucchini and thin-sliced cucumber keep things light and crisp, adding color and crunch without weighing the salad down. It all comes together in one big bowl with minimal cleanup, which makes it just as practical as it is impressive. Serve it straight away for maximum freshness, or let it sit for a few minutes so the pesto soaks even deeper into the noodles.
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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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