Seeds Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — light, satisfying, and completely free of the seeds that sneak into so many packaged noodle products and store-bought dressings. Here, they soak in apple cider vinegar until soft and pliable, then get tossed with shaved zucchini and cool cucumber slices for a salad that's genuinely refreshing. The real star is the blender pesto, which skips pine nuts or any other seed-based additions entirely and leans on fresh basil, parsley, garlic, lemon, and olive oil to deliver that bright, herbaceous punch. A whisper of turmeric and ginger in the pesto adds a subtle warmth that makes the whole bowl feel a little more interesting than your average green sauce. Everything comes together in one big toss, and the result is vibrant, glossy, and packed with flavor without a single ingredient you'd need to second-guess. It's the kind of dish that looks impressive enough for a dinner party but is genuinely low-effort to pull off on a weeknight.
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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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