Gelatin Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally derived from seaweed, they have a satisfying, slightly chewy texture without any of the animal-based thickeners or setting agents that sneak into so many packaged noodle and salad products. A quick soak in apple cider vinegar and cold water softens them beautifully, so by the time you're ready to dress the salad, they're pliable and ready to absorb every bit of flavor. The pesto here is blended entirely from fresh basil, parsley, garlic, lemon, and olive oil, with a warm undercurrent of turmeric and ginger that makes it feel a little more interesting than your average herb sauce. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with crunch and freshness that holds up well even after tossing. Everything comes together in one large mixing bowl with minimal fuss, and the result is a vibrant, herb-forward salad that looks genuinely stunning on the table. It's the kind of dish that works just as well for a casual weeknight dinner as it does for impressing guests who didn't even know they were eating something so clean and simple.
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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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