Chicken 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 cool cucumber all brought together by a bright, tangy dressing that you'll want to put on everything. The apple cider vinegar and lime juice give it a lively acidity, while coconut aminos and honey round things out with a gentle savory-sweet depth, and a hint of turmeric and fresh ginger tie it all together beautifully. The little baking soda soak is the secret to transforming kelp noodles from stiff and crunchy into something genuinely tender and satisfying — no cooking required. Fresh mint and cilantro scattered throughout keep every bite feeling clean and herbaceous, and the figs add a soft, almost jammy sweetness that makes this feel genuinely special. It's completely free of any poultry, relying entirely on plant-based ingredients, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. This is the kind of dish that looks impressive enough for a dinner party but comes together with minimal effort and no heat required.
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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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