Mushroom 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 quick soak in apple cider vinegar and cold water to soften them into silky, pliable strands — no cooking required. The real star is the blender pesto, a vivid green sauce built from fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger that makes it feel a little more interesting than your average herb dressing. Shaved zucchini ribbons and thin cucumber half-moons add crunch and freshness, turning this into a full, satisfying bowl rather than just a side. For anyone navigating menus where fungi tend to sneak into sauces, dressings, or umami-heavy noodle dishes, every ingredient here is clean and straightforward — no hidden extras to second-guess. A final squeeze of lemon over the top before serving ties everything together beautifully. It's the kind of salad you'll want to make on repeat all summer long.
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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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