Almond Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, juicy fresh figs, crisp purple cabbage, and cool cucumber all brought together by a bright, tangy dressing that hits every note at once. The apple cider vinegar and lime juice give it a lively acidity, while honey, coconut aminos, and fresh ginger round things out with just enough sweetness and warmth. A handful of torn mint and cilantro keeps the whole bowl feeling fresh and vibrant right up until the last bite. One smart trick makes the kelp noodles actually enjoyable: soaking them in warm water with a little baking soda transforms them from stiff and rubbery into something genuinely tender and pliable. It's a simple step that makes a real difference in the final dish. The dressing is entirely free from tree nuts and nut-based oils, relying instead on olive oil and coconut aminos for richness and depth — so there's no need to scrutinize labels or swap anything out. Whether you're serving it right away or letting it chill for a bit, this is the kind of salad that looks impressive enough for company but comes together with minimal fuss.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 1 tsp baking soda
- 8 fresh figs, quartered
- 2 cups purple cabbage, thinly shredded
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tbsp fresh lime juice
Instructions
- 1
Rinse the kelp noodles under cold water in a colander, then transfer them to a large mixing bowl. Fill the bowl with warm water, add the baking soda, and stir briefly to combine. Let the noodles soak for 15 minutes, until they soften from crunchy and stiff to pliable and tender.
- 2
While the noodles soak, whisk together the coconut aminos, apple cider vinegar, olive oil, honey, grated ginger, turmeric, sea salt, and lime juice in a small bowl until the honey is fully dissolved and the dressing is uniform.
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