Celery Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, juicy fresh figs, crisp purple cabbage, and a bright apple cider vinegar dressing that ties everything together with a little heat from ginger and warmth from turmeric. The 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 dish like this. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about sneaky additions hiding in a bottled sauce. The dressing leans on coconut aminos and lime juice for depth and brightness, delivering that savory-tangy punch without any of the usual suspects. Fresh mint and cilantro keep things lively, while the figs add a soft, honeyed sweetness that makes each bite feel a little luxurious. It comes together in one big bowl with minimal fuss, and it's the kind of dish that looks far more impressive than the effort it actually requires.
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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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