Walnut 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 they take on whatever flavors you throw at them. A quick soak in apple cider vinegar and cold water transforms them from stiff and translucent to tender and pliable, ready to catch every drop of the vibrant green pesto. That pesto is the real star here: fresh basil and parsley blended with garlic, lemon, and a warm hint of turmeric and ginger that makes it taste more complex than the ingredient list suggests. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, turning this into a full, satisfying bowl rather than just a side dish. Many store-bought pestos rely on tree nuts as a base, so making your own from scratch means you stay in complete control of what goes in — and this version doesn't miss them one bit. Everything comes together in one large bowl with a good toss, which makes cleanup almost as appealing as the salad itself. Bright, herby, and genuinely refreshing, this is the kind of dish you'll want to bring to a summer gathering or keep in the fridge for easy weekday lunches.
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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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