BHA & BHT Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the table, this salad brings together silky kelp noodles, juicy fresh figs, and a rainbow of crisp vegetables in a way that feels both unexpected and completely natural. The dressing is built entirely from whole, recognizable ingredients — coconut aminos, apple cider vinegar, olive oil, honey, ginger, turmeric, and lime — so there's no need to scrutinize a label for synthetic preservatives like BHA or BHT hiding in a bottled sauce. Avoiding those additives can feel tricky when a recipe calls for packaged condiments, but every component here is straightforward and clean by design. A simple baking soda soak transforms the kelp noodles from stiff and crunchy to pleasantly tender, giving the salad a satisfying noodle-like bite without any processed filler. The quartered figs folded in at the end add a honeyed sweetness that plays beautifully against the tangy vinegar dressing and the cool crunch of purple cabbage and cucumber. Fresh mint and cilantro tie everything together with an herby lift that makes each forkful taste alive. It's the kind of dish that looks like you spent hours on it but comes together with minimal effort and zero compromise.
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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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