Xanthan Gum Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those quietly brilliant ingredients that deliver satisfying, slurpable texture without any of the thickeners or stabilizers that sneak into so many packaged noodle products. A quick soak in apple cider vinegar and cold water is all it takes to transform them from stiff and glassy to soft and pliable — no cooking required. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger, making it completely clean and naturally smooth without any need for binding agents. Shaved zucchini ribbons and thin cucumber half-moons add crunch and freshness, turning this into a full, vibrant bowl rather than just a side dish. Everything gets tossed together until every strand is coated in that bright green sauce, and the result is genuinely stunning on the plate. It's the kind of recipe that feels light and energizing but still substantial enough to satisfy — perfect for a warm-weather lunch or an easy make-ahead dinner.
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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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