Soy Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — low-carb, naturally gluten-free, and completely plant-based, yet they take on whatever flavors you throw at them. A quick soak in apple cider vinegar and cold water is all it takes to transform them from stiff and translucent to soft, pliable strands that hold their own against a bold, herb-forward pesto. That pesto is the real star here: two full cups of fresh basil blended with parsley, garlic, lemon, and a warm whisper of turmeric and ginger create something vibrant and deeply aromatic. Shaved zucchini ribbons and thin cucumber half-moons add crunch and freshness, making every forkful feel light but satisfying. For anyone navigating soy-free eating, this salad is a genuine win — no tamari, no edamame, no hidden soy lurking in a bottled dressing, just clean whole ingredients you can trust. It comes together in one bowl with minimal cleanup, and the bright green pesto coating every strand makes it as beautiful to look at as it is to eat. Finish with torn basil and a squeeze of lemon, and you've got a dish that feels restaurant-worthy without any of the fuss.
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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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