Caffeine Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning combination 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 bring acidity, the honey adds a gentle sweetness, and the grated ginger and turmeric give the whole thing a warm, aromatic backbone that feels anything but ordinary. Coconut aminos stand in for soy sauce here, delivering that savory depth without any of the additives that can sneak caffeine or stimulants into an otherwise clean dish. The simple baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something genuinely tender and satisfying, making them a fantastic base for a salad that actually fills you up. Fresh mint and cilantro scattered throughout keep every bite feeling lively and herbaceous, while the figs are folded in gently at the end so they stay plump and gorgeous rather than breaking down into the mix. Everything in this bowl is naturally free of coffee, tea, and other stimulants, so it works beautifully as a midday meal or a light dinner when you want something nourishing without any buzz. It comes together with minimal cooking and looks impressive enough to serve to guests straight from the bowl.
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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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