Lactose Free Basil-Herb Kelp Noodle Salad
Bright, herby, and refreshingly light, this kelp noodle salad is the kind of dish that looks like it took serious effort but comes together with minimal fuss. Kelp noodles are naturally dairy-free and get a satisfying, tender texture after a quick soak in apple cider vinegar and cold water — no cooking required. The real star is the blender pesto, built from fresh basil, parsley, garlic, lemon, and olive oil, with a subtle warmth from turmeric and ginger that makes it feel a little unexpected in the best way. Shaved zucchini ribbons and cool cucumber slices add crunch and freshness, turning this into a full, vibrant bowl rather than just a side. Because every component here is whole-food and plant-based, there's no need to scrutinize labels or swap out anything — it's naturally free of dairy without any compromise on richness or flavor. Serve it with extra lemon wedges for a bright finish, and don't skip the torn basil on top — it makes the whole thing feel like something you'd order at a restaurant.
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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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