Gut Friendly Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those quietly brilliant ingredients that deserve far more attention — low in calories, naturally mineral-rich, and surprisingly satisfying once they've had a good soak to soften up. A quick bath in apple cider vinegar and cold water transforms them from crunchy and stiff into tender, pliable strands that hold onto a sauce beautifully. The vibrant pesto here is built from fresh basil, parsley, garlic, lemon, and a warm hit of turmeric and ginger — ingredients that are as easy on the digestive system as they are on the eyes. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with lightness and crunch, making every forkful feel fresh and balanced. Everything gets tossed together raw or lightly processed, so you're keeping all that herby goodness intact without any heavy cooking. It's the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and a single food processor. Bright, clean, and genuinely nourishing — this one earns a permanent spot in the rotation.
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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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