Rye Free Basil-Herb Kelp Noodle Salad

Total time35 min

Prep time20 min

Cook time0 min

Kelp noodles are one of those ingredients that feel like a discovery the first time you use them — translucent, satisfying, and completely grain-free by nature, making them a natural fit when you need to sidestep rye and other problematic grains entirely. A quick soak in apple cider vinegar and cold water transforms them from stiff strands into something tender and pleasantly chewy, ready to absorb every bit of flavor you throw at them. The homemade pesto here is genuinely vibrant — two cups of fresh basil blended with parsley, garlic, lemon zest, and a warm nudge of turmeric and ginger that makes it taste more complex than the ingredient list suggests. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a full salad rather than just a noodle side. Everything comes together in one large bowl with a good toss, so the cleanup is minimal and the payoff is a bright, herb-forward dish that looks stunning in a serving bowl. It's the kind of recipe that works just as well for a casual weeknight dinner as it does for impressing guests who didn't even know kelp noodles were a thing.

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Ingredients

4 servings

For the salad

12 oz kelp noodles
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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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