Red Meat Allergy Friendly 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. The noodles get a quick soak in apple cider vinegar and cold water, which softens them into silky, pliable strands that are nothing like the stiff, glassy noodles straight from the package. A blender pesto made with fresh basil, parsley, lemon, and a warm hint of turmeric and ginger ties everything together in a sauce that's vivid green and packed with flavor. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, making every forkful feel like a proper summer meal. Because the entire dish is built around vegetables, herbs, and olive oil, there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact with red meat — it's naturally, effortlessly safe from start to finish. Serve it straight from the bowl with a squeeze of lemon and a few torn basil leaves, and it's honestly hard to believe something this vibrant took so little time to pull off.
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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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