Sesame Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those underrated pantry finds — light, slightly crunchy, and practically a blank canvas for bold flavors. Here, they get soaked in apple cider vinegar until soft and pliable, then tossed with shaved zucchini and cool cucumber slices for a salad that feels genuinely refreshing. The real star is the blender pesto, which skips pine nuts and cheese entirely in favor of fresh basil, parsley, garlic, lemon, and a warm nudge of turmeric and ginger — it comes out brilliantly green and surprisingly complex. For anyone navigating sesame allergies, this kind of dish can be a minefield at restaurants and in store-bought dressings, where tahini or sesame oil tends to sneak in. Every ingredient here is straightforward and easy to verify, so you can toss this together with total confidence. The whole thing comes together in one big bowl with minimal cooking, making it as practical as it is pretty. Finish with torn basil and a squeeze of lemon and it looks like something you'd order at a trendy café.
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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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