Cashew Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — light, glassy, and satisfying without weighing you down. A quick soak in apple cider vinegar and cold water transforms them from stiff and crunchy into tender, pliable strands that soak up every bit of the vibrant pesto coating them. That pesto is the real star here: fresh basil and parsley blended with garlic, lemon juice, lemon zest, and a warm undercurrent of turmeric and ginger that makes it taste more complex than the ingredient list suggests. Because the sauce is built entirely from herbs, olive oil, and citrus, there's no need for any tree nuts to get that rich, glossy finish — it comes together beautifully without them. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness that play perfectly against the herby, citrusy dressing. The whole thing comes together in one big bowl with minimal cooking, making it an ideal choice when you want something that looks impressive but doesn't demand much from you. Finish with torn basil and a squeeze of lemon, and it's genuinely hard to believe something this bright and flavorful came together so effortlessly.
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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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