Citric Acid Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally low in calories, satisfyingly chewy, and completely free of the additives and preservatives that make so many packaged noodles off-limits. A quick soak in apple cider vinegar and cold water softens them beautifully, so there's no cooking required and no risk of anything going sideways on the stove. The blender pesto comes together in under a minute, layering fresh basil and parsley with garlic, olive oil, and bright lemon for a sauce that clings to every strand. Shaved zucchini and thin-sliced cucumber add crunch and freshness without any processed ingredients to second-guess. For anyone navigating citric acid sensitivities, the tricky part is usually sauces and dressings — most store-bought versions sneak it in as a preservative — so making your own pesto from scratch here is the whole game. The turmeric and ginger give the dressing a subtle warmth that makes this feel like more than just a simple salad. It's the kind of bowl you'll want to make on repeat all summer long.
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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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