Eosinophilic Esophagitis Friendly Basil-Herb Kelp Noodle Salad
Kelp noodles are a quietly brilliant base for anyone navigating the strict elimination requirements of eosinophilic esophagitis — they're naturally free from the most common trigger foods and take on flavor beautifully. Here, a quick apple cider vinegar soak transforms them from crunchy and stiff into something genuinely tender and satisfying. The bright, dairy-free pesto comes together in a blender with fresh basil, parsley, garlic, lemon, and a touch of turmeric and ginger — bold, herby, and completely built from whole ingredients you can trust. Shaved zucchini ribbons and cool cucumber slices add crunch and freshness without any of the usual salad-bar guesswork. Everything gets tossed together until every noodle strand is coated in that vivid green sauce, making each bite as vibrant as it looks. It's the kind of dish that feels like a treat rather than a workaround — light enough for a warm day but substantial enough to actually fill you up. A few torn basil leaves and a squeeze of lemon over the top finish it off with a little extra brightness.
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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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