Mustard Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally briny, and they soak up whatever dressing you throw at them with impressive enthusiasm. Here, a quick apple cider vinegar soak softens them into silky, pliable strands that tangle beautifully with shaved zucchini ribbons and cool cucumber half-moons. The real star is the blender pesto, which layers fresh basil and parsley with bright lemon, a whisper of turmeric, and a touch of ginger for a dressing that's vivid in both color and flavor. Because the whole thing comes together without a drop of mustard or any condiment that typically sneaks it in, you can toss and serve with total confidence. Store-bought dressings and bottled vinaigrettes are notorious for hiding mustard in the fine print, so making your own pesto from scratch is genuinely the smartest move here. Every component is clean, fresh, and easy to verify — no label-reading anxiety required. Finish with torn basil and a squeeze of lemon, and you've got a salad that looks like it came from a restaurant and tastes even better.
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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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