This salad is a genuinely stunning combination of textures and flavors — silky kelp noodles tangled with crisp purple cabbage, cool cucumber, sweet fresh figs, and a riot of fresh herbs. The dressing is where everything comes together: coconut aminos and apple cider vinegar bring a bright, tangy depth, while honey, ginger, turmeric, and lime juice round it out into something complex and craveable. A simple baking soda soak is the clever trick that transforms the kelp noodles from stiff and crunchy to perfectly pliable, so the texture lands exactly right. Every ingredient here is naturally free from tree nut concerns, and there's no need to scrutinize labels or worry about hidden additions — just fresh, whole produce and pantry staples doing all the work. The quartered figs folded in at the end are the real showstopper, adding jammy sweetness that plays beautifully against the tangy dressing. It works as a light lunch, a vibrant side, or something impressive enough to bring to a dinner table without much fuss at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
