Lupin Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — they're light, satisfying, and completely free from the grain-based flours and legume derivatives that can sneak into so many packaged noodle products. A quick soak in apple cider vinegar water is all it takes to transform them from firm and glassy to tender and pliable, ready to soak up every drop of the vibrant herb pesto. That pesto is blended from fresh basil, parsley, garlic, lemon, and olive oil, with a warm undercurrent of turmeric and ginger that makes it feel a little more interesting than your average green sauce. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a full, colorful bowl rather than just a side dish. The whole thing comes together in one large mixing bowl with a good toss, which means minimal cleanup and maximum payoff. It's the kind of salad that looks impressive enough to bring to a gathering but is genuinely easy to pull off on a weeknight.
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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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