Vegetarian Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that sound intimidating but are genuinely a breeze to work with — a quick soak in apple cider vinegar water is all it takes to transform them from stiff and glassy to tender and pliable. From there, this salad comes together fast, layering shaved zucchini ribbons and cool cucumber half-moons into something that feels light, fresh, and a little bit special. The real star is the blender pesto, which leans on two full cups of fresh basil plus parsley, garlic, lemon zest, and a pinch each of turmeric and ginger for a sauce that's bright green, fragrant, and just a little unexpected. Once you pour it over the noodles and toss everything together, every strand gets coated in that herby, citrusy goodness. It's the kind of dish that looks impressive in a bowl but asks almost nothing of you in the kitchen. Torn basil and a squeeze of lemon at the end keep things vibrant and fresh all the way to the last bite.
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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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