Brazil Nut 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 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 simple baking soda soak is the trick that transforms kelp noodles from stiff and crunchy into something tender and pleasantly chewy, making them a surprisingly satisfying base for a no-cook salad. Torn mint and fresh cilantro scattered throughout keep every bite feeling light and herbaceous, and the figs add a soft, jammy richness that makes the whole dish feel a little special. Because every ingredient here is naturally free from tree nuts of any kind, there's no need to scrutinize labels or worry about hidden additions — just straightforward, whole-food cooking. It works beautifully as a standalone lunch or as a vibrant side alongside grilled proteins, and it holds up well in the fridge for a short rest if you want to get ahead.
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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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