Barley Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the plate, this salad brings together sweet fresh figs, crisp purple cabbage, cool cucumber, and silky kelp noodles in a way that feels both light and satisfying. The secret to getting those kelp noodles just right is a quick baking soda soak, which transforms them from stiff and glassy to tender and pliable without any cooking at all. Every ingredient here is naturally free from barley and grain-based fillers, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. The dressing is where things really sing — coconut aminos, apple cider vinegar, honey, lime juice, fresh ginger, and a whisper of turmeric come together into something tangy, a little sweet, and deeply aromatic. Fresh mint and cilantro scattered throughout keep each bite lively, while the quartered figs add a jammy richness that plays beautifully against the acidity of the vinegar. It's the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and a single mixing bowl. Serve it immediately for maximum crunch, or let it rest in the fridge for half an hour to let the flavors meld even further.
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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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