Chestnut 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 demanding much from the cook. The noodles get a quick soak in apple cider vinegar and cold water to soften them up, then they're tossed with shaved zucchini ribbons and cool cucumber slices for serious crunch and freshness. The real star is the blender pesto — a vibrant mix of fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger that makes the whole bowl sing. Because the pesto is made entirely from whole herbs, olive oil, and citrus, there's no need to worry about store-bought sauces hiding unexpected tree nut ingredients. Everything here is straightforward and transparent, which is exactly what you want when navigating nut-related restrictions. It comes together in one bowl with minimal cleanup, and the finished salad is as good for a weeknight dinner as it is for impressing guests at a summer gathering.
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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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