Cinnamon Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally neutral in flavor, and ready to soak up whatever dressing you throw at them. Here, a quick apple cider vinegar soak transforms them from stiff and glassy to genuinely tender and pliable, which makes all the difference in the final texture. The real star is the blender pesto, built from fresh basil, parsley, garlic, lemon juice, and a touch of turmeric and ginger for warmth without any spice that could sneak in unwanted flavors. Shaved zucchini ribbons and thin cucumber half-moons keep everything light and crisp, adding color and freshness that make the bowl look as good as it tastes. For anyone navigating spice sensitivities, this recipe is genuinely reassuring — every ingredient is straightforward, and the pesto comes together in under a minute with no mystery blends or pre-made sauces to second-guess. It's the kind of salad that works as a quick lunch or an impressive side at a dinner table, and the optional torn basil and lemon wedges on top make it feel properly finished.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!