Eggless Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the table, this noodle salad layers silky kelp noodles with juicy fresh figs, crisp purple cabbage, cool cucumber, and a riot of fresh herbs. The dressing — built on coconut aminos, apple cider vinegar, honey, ginger, and a squeeze of lime — ties everything together with a tangy, lightly sweet kick that keeps you going back for another forkful. One clever trick makes all the difference: soaking the kelp noodles in warm water with a little baking soda transforms them from stiff and crunchy to perfectly tender and pliable, no cooking required. Because the entire dish is naturally free of eggs at every step — from the noodles themselves to the vibrant vinaigrette — there's no need to swap or substitute a thing. Salads like this can sometimes feel like an afterthought, but the combination of ripe figs and that boldly seasoned dressing elevates it into something you'd genuinely want to serve to guests. It comes together with minimal fuss, and the whole bowl can be prepped ahead and chilled for up to thirty minutes, making it an easy, stress-free option for warm-weather meals or weeknight dinners.
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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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