Cinnamon Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a genuinely stunning combination of textures and flavors — silky kelp noodles, juicy quartered figs, crisp purple cabbage, and cool cucumber all brought together with a bright, tangy dressing. The apple cider vinegar and lime juice give it a lively acidity, while coconut aminos add a savory depth and honey rounds everything out with just a touch of sweetness. Fresh ginger and turmeric do the heavy lifting in the spice department, which means the whole dish is deeply aromatic and interesting without a trace of cinnamon anywhere in the bowl. That matters more than you might think, since so many Asian-inspired dressings and noodle salads sneak warming spices into the mix — this one keeps things clean and completely safe for anyone avoiding it. The baking soda soak is a clever trick that transforms kelp noodles from stiff and glassy into something genuinely tender and satisfying to eat. Torn mint and cilantro scattered throughout keep every bite feeling fresh, and the figs folded in at the end add a gorgeous, jammy sweetness that makes this feel like something you'd order at a restaurant rather than throw together at home.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!