Fructose Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those underrated ingredients that shine in a fresh, herb-forward dish like this one. They start out firm and almost crunchy, but a quick soak in apple cider vinegar and cold water transforms them into tender, pliable strands that hold onto every bit of the vibrant pesto. That pesto itself is blended from fresh basil, parsley, garlic, lemon, and olive oil — no nuts, no cheese, no sweeteners — just clean, bright flavor that works beautifully for anyone managing fructose intake. Shaved zucchini ribbons and thinly sliced cucumber add cool, crisp texture without introducing any high-fructose ingredients that can sneak into more processed salad components. The whole thing comes together in one bowl with minimal cooking, which makes it as practical as it is gorgeous. A pinch of turmeric and ginger in the pesto gives the dressing a subtle warmth that keeps the flavor interesting without relying on anything off-limits. Finish with torn basil and a squeeze of lemon, and you have a salad that genuinely feels like a treat rather than a compromise.
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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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