Beef Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, crisp purple cabbage, cool cucumber, and jammy fresh figs all pulled 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 coconut aminos add a savory depth and honey rounds everything out with just enough sweetness. A touch of grated ginger and turmeric in the dressing makes the whole bowl feel vibrant and a little unexpected in the best way. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something genuinely tender and satisfying — no cooking required. Fresh mint and cilantro scattered throughout keep every bite feeling clean and herbaceous, and the figs are folded in gently at the end so they stay intact and luscious. This is the kind of dish that looks impressive on the table but comes together with minimal effort and zero animal proteins, making it an easy win for anyone keeping things plant-forward. It's equally good served right away or after a short rest in the fridge, which makes it a great make-ahead option for gatherings or weekday lunches.
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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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