Oats Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally grain-free, gluten-free, and completely free of oats, they deliver a satisfying, slightly crunchy texture without a single processed ingredient in sight. A quick soak in apple cider vinegar and cold water transforms them from stiff and translucent to soft and pliable, making them the perfect base for a fresh, vibrant salad. The homemade pesto here is the real star: two cups of fresh basil blended with parsley, garlic, lemon, and a warm whisper of turmeric and ginger creates something bright, herby, and deeply aromatic. Shaved zucchini ribbons and thin cucumber half-moons add crunch and lightness, so every forkful feels clean and alive. Because everything is made from scratch in a food processor and a single mixing bowl, you know exactly what's going into it — no hidden fillers, no grain-based thickeners, no label-reading required. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal effort and zero stress.
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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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