High Fructose Corn Syrup Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-key, neutral in flavor, and ready to soak up whatever you throw at them. Here, a quick apple cider vinegar soak softens them into something genuinely satisfying, while shaved zucchini ribbons and cool cucumber slices add crunch and freshness to every bite. The real star is the blender pesto: two full cups of fresh basil, parsley, garlic, lemon juice, zest, and a whisper of turmeric and ginger come together into a vivid, herbaceous sauce that coats every strand beautifully. Avoiding high fructose corn syrup in store-bought dressings and sauces can feel like a full-time job, but when you blend your own pesto from scratch with whole, recognizable ingredients, that concern disappears entirely. Every component here is exactly what it says it is — no sweeteners, no fillers, no label-reading required. 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.
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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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