Seed Oil Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally briny, and they soak up dressings like a dream. A quick apple cider vinegar soak softens them into tender, pliable strands that hold their own against the crisp zucchini ribbons and cool cucumber slices. The real star here is the blender pesto, made with fresh basil, parsley, garlic, and extra-virgin olive oil — the only fat in the entire dish, and a clean one at that. No canola, no soybean oil, no mystery blends hiding in a store-bought sauce; just bright, herbaceous olive oil doing exactly what it was born to do. A pinch of turmeric and ginger in the pesto adds a subtle warmth that makes the whole bowl feel a little more interesting than your average salad. Everything comes together in one mixing bowl with a good toss, making this as low-effort as it is genuinely impressive to serve. Finish it with torn basil and a squeeze of lemon and you've got something that looks and tastes like it took far more work than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!