Honey Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-calorie, naturally briny, and they take on whatever flavors you throw at them. A quick soak in apple cider vinegar and cold water transforms their firm, glassy texture into something genuinely tender and satisfying. The homemade pesto here is blended fresh from basil, parsley, garlic, lemon, and a warm nudge of turmeric and ginger, so every bite is bright, herby, and a little unexpected. Shaved zucchini ribbons and thin cucumber half-moons add crunch and freshness that make this feel like a proper salad rather than a side dish afterthought. Many store-bought dressings and sauces sneak in sweeteners, but this pesto is built entirely from whole, savory ingredients — nothing hidden, nothing processed. It comes together in one large bowl with minimal cleanup, and the finished dish is vivid green and genuinely beautiful on the table. Serve it with lemon wedges and torn basil for a little extra pop, and don't be surprised when people ask for the recipe.
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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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