Capsaicin Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Kelp noodles might sound unfamiliar, but a quick soak in warm water with a pinch of baking soda transforms them into silky, pliable strands that soak up dressing beautifully — no cooking required. The real magic here is the combination of sweet fresh figs and a tangy apple cider vinegar dressing, which creates a balance of flavors that feels both refreshing and surprisingly satisfying. Purple cabbage, cucumber, scallion greens, fresh mint, and cilantro bring crunch and brightness to every bite, making this salad as gorgeous to look at as it is to eat. The dressing leans on coconut aminos, honey, ginger, turmeric, and lime juice — bold and layered without a single chili, pepper flake, or spicy ingredient in sight, which is exactly what makes it work so well for anyone avoiding capsaicin. So many Asian-inspired dressings and noodle salads rely on sriracha or chili oil for depth, but this one proves you don't need heat to build serious flavor. It comes together quickly and holds up well in the fridge for a short rest, making it a smart choice for a light lunch or a stunning side at your next gathering.
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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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