Dairy Free Basil-Herb Kelp Noodle Salad
Bright, herby, and refreshingly light, this kelp noodle salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Kelp noodles are a brilliant base here — naturally translucent and nearly flavorless on their own, they soak up the vivid basil-parsley pesto like a dream after a quick apple cider vinegar soak that softens them into silky, pliable strands. The homemade pesto is completely plant-based, built from fresh basil, parsley, garlic, lemon, and good olive oil, with a subtle warmth from turmeric and ginger that makes it feel a little more interesting than your average herb sauce. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a full salad rather than just a noodle dish. Because everything here is made from scratch with whole, simple ingredients, there's no need to scrutinize labels for hidden dairy — what you see in the bowl is exactly what went into it. A squeeze of lemon and a handful of torn basil at the end keeps the flavors lively and bright all the way to the last bite.
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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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