Nutmeg Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally gluten-free, and surprisingly satisfying once they've had a chance to soften in that apple cider vinegar soak. The real star here is the vibrant herb pesto, blended from fresh basil, parsley, garlic, lemon, and a warm nudge of turmeric and ginger that makes the whole bowl feel alive. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into something that eats more like a proper meal than a side dish. The pesto comes together in under a minute in a blender, and because every ingredient is whole and straightforward, there's no second-guessing what's in it — no spice blends, no hidden seasonings, just clean, recognizable flavors. Tossed together, the noodles soak up that bright green sauce beautifully, coating every strand and vegetable in herby, citrusy goodness. A few torn basil leaves and a squeeze of lemon at the end keep things feeling fresh and restaurant-worthy without any extra effort.
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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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