Vegan Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that sound intimidating but are actually a dream to work with — no boiling required, just a quick soak in cold water with apple cider vinegar to soften them into silky, pliable strands. Paired with shaved zucchini ribbons and cool cucumber half-moons, the result is a salad that feels genuinely fresh and satisfying without any heaviness. The real star is the blended herb pesto, which comes together in under a minute using basil, parsley, garlic, lemon, and a warm hit of turmeric and ginger — all completely plant-based with no cheese or dairy needed to make it rich and cohesive. Extra-virgin olive oil does the heavy lifting here, binding everything into a bright, glossy sauce that clings beautifully to every noodle and vegetable. This is the kind of dish that looks impressive on the table but asks very little of you in the kitchen. A squeeze of lemon and a handful of torn basil at the end keep it tasting vibrant and alive, making it just as good for a weeknight dinner as it is for a gathering where you want to put something genuinely beautiful on the table.
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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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