Coconut Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that sound intimidating but are genuinely easy to work with — a quick soak in apple cider vinegar water is all it takes to transform them from stiff strands into tender, satisfying noodles. The real star here is the blender pesto, a vivid green sauce built from fresh basil, parsley, garlic, lemon, and a subtle warmth from turmeric and ginger that makes it taste far more complex than the effort involved. Shaved zucchini ribbons and thin cucumber half-moons bring crunch and freshness, turning this into a full salad rather than just a dressed noodle bowl. Many pesto-style sauces and bottled dressings sneak in coconut aminos, coconut oil, or coconut-derived emulsifiers, but every ingredient here is straightforward and easy to verify at a glance. The olive oil base keeps the pesto rich and glossy without any tropical fats, so you get all the luscious coating you want with zero guesswork. It comes together in one bowl with minimal cleanup, and the bright, herby flavors make it feel like something you'd order at a restaurant rather than throw together on a weeknight.
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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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