Legume Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those quietly brilliant ingredients that make a salad feel genuinely satisfying without leaning on any legumes whatsoever. A quick soak in apple cider vinegar and cold water transforms them from stiff and glassy to tender and pliable, ready to soak up every bit of the vibrant herb pesto you're about to make. That pesto is the real star here — fresh basil and parsley blended with garlic, lemon, and a warm whisper of turmeric and ginger create something that tastes far more complex than the ingredient list suggests. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, making every forkful feel light but layered. The whole thing comes together in one bowl with a quick toss, and the bright green coating clings to every strand beautifully. It's the kind of dish that looks impressive enough for a dinner party but is genuinely low-effort to pull off on a weeknight. Finish with torn basil and a squeeze of lemon, and you've got a salad that's as gorgeous as it is clean.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!