Hazelnut Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — light, satisfying, and ready to soak up whatever bold flavors you throw at them. Here, a vibrant herb pesto made from fresh basil, parsley, garlic, lemon, and a warm hit of turmeric and ginger coats every strand in something genuinely exciting. The zucchini ribbons and cucumber half-moons keep things crisp and fresh, making this salad feel like a proper meal rather than a side thought. A quick soak in apple cider vinegar water is the secret to getting kelp noodles perfectly pliable — no cooking required, which means the whole thing comes together with minimal effort and maximum payoff. Pesto is a category where tree nuts tend to sneak in uninvited, but this version skips them entirely and still delivers that lush, herby richness you're after. Everything gets blended in a food processor and tossed together in one big bowl, so cleanup is as easy as the prep. Bright, clean, and packed with fresh flavor, this is the kind of salad you'll want to make on repeat all summer long.
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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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