Yeast Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — naturally derived from seaweed, they require zero cooking and carry none of the fermentation concerns that make so many packaged noodles off-limits. A quick soak in cold water with apple cider vinegar is all it takes to soften them into something genuinely satisfying, with a light, springy texture that holds up beautifully against bold flavors. The pesto here is blended fresh from basil, parsley, garlic, lemon, and a warm hit of turmeric and ginger — no shortcuts, no hidden additives, just real ingredients you can see and smell. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with crunch and brightness, making every forkful feel like peak summer. It all comes together in one large mixing bowl, which means less cleanup and more time actually enjoying the meal. The finished salad is vivid, herby, and deeply refreshing — the kind of dish that looks impressive enough for guests but is honestly effortless to pull off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!