Wheat Free Basil-Herb Kelp Noodle Salad
Kelp noodles are the unsung hero of grain-free and wheat-free cooking, and this vibrant salad shows exactly why they deserve a permanent spot in your pantry. A quick soak in apple cider vinegar and cold water transforms them from stiff, glassy strands into tender, pliable noodles that soak up every drop of dressing. The real star is the blitzed herb pesto — fresh basil and parsley, bright lemon, and a warm undercurrent of turmeric and ginger come together into something that tastes far more complex than the ingredient list suggests. Shaved zucchini ribbons and cool cucumber half-moons add crunch and freshness, making this feel like a proper restaurant salad rather than a compromise. Everything comes together in one bowl with zero cooking required beyond running the food processor, which means minimal cleanup and maximum payoff. It's the kind of dish that looks stunning on the table and travels well, making it just as at home in a packed lunch as it is at a dinner party spread.
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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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