Black Pepper Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a genuinely stunning combination of textures and flavors — silky kelp noodles, juicy fresh figs, crisp purple cabbage, and a bright, tangy dressing that ties everything together beautifully. The apple cider vinegar and lime juice give it a lively acidity, while honey and coconut aminos add just enough sweetness and depth to keep things interesting. Avoiding black pepper doesn't mean sacrificing any heat or complexity here — fresh ginger and ground turmeric bring warmth and a subtle earthiness that make the dressing feel complete and satisfying on its own. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something genuinely tender and pleasant to eat, so don't skip that step. Folding in the figs at the end keeps them intact and lets their honeyed sweetness shine against the savory, herby base. Fresh mint and cilantro scattered throughout make every bite feel light and aromatic, almost like a dish you'd find at a really good modern café. It's the kind of salad that looks impressive enough to serve to guests 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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