Nitrate & Nitrite Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally low in calories, satisfyingly chewy, and completely free of the cured or processed additives that make so many packaged foods a concern. A quick soak in apple cider vinegar and cold water softens them beautifully, turning them into the perfect base for this vibrant, herb-forward salad. The homemade pesto is the real star here: fresh basil and parsley blended with garlic, lemon, and a warm hint of turmeric and ginger create a sauce that's bold, bright, and made entirely from whole ingredients you can trust. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, making every forkful feel light but genuinely satisfying. Because everything is made from scratch — no deli meats, no packaged dressings, no cured anything — you have complete control over what goes into the bowl. It comes together in under half an hour and tastes like something you'd order at a trendy café, except you made it at home and know exactly what's in it. Finish with torn basil and a squeeze of lemon for a dish that looks as good as it tastes.
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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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