MSG Free Basil-Herb Kelp Noodle Salad
Bright, herby, and refreshingly light, this kelp noodle salad is the kind of dish that looks impressive but comes together with minimal effort. Kelp noodles get a clever softening treatment — a quick soak in apple cider vinegar and salted water — that transforms them from stiff and glassy into tender, pliable strands ready to soak up every drop of dressing. The homemade pesto is blended fresh from basil, parsley, garlic, lemon, and olive oil, so you know exactly what's going into it — no packets, no powders, no hidden additives to second-guess. A pinch of turmeric and ginger gives the sauce a subtle warmth that makes it feel a little more interesting than your average herb dressing. Shaved zucchini ribbons and cool cucumber half-moons add crunch and color, turning this into a genuinely satisfying bowl rather than just a side salad. It's the kind of clean, vibrant meal that works beautifully for lunch or a light dinner, and it travels well if you're packing it ahead.
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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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