Gelatin Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the plate, this salad brings together silky kelp noodles, juicy fresh figs, and a tangle of crisp vegetables in a way that feels both unexpected and completely natural. The dressing — built on coconut aminos, apple cider vinegar, honey, ginger, and a squeeze of lime — delivers that sweet-tart-savory balance that makes you want to keep going back for another forkful. Because every single component here is plant- or pantry-based, there's no need to scrutinize labels for hidden animal-derived setting agents that can sneak into packaged dressings or processed noodle products. The kelp noodles get a clever baking soda soak that transforms them from stiff and glassy to genuinely tender, so the texture is satisfying rather than squeaky. Purple cabbage, fresh mint, and cilantro add color and herbal brightness, while the quartered figs bring a soft, honeyed richness that makes this feel like more than just a salad. It comes together quickly and holds up well in the fridge for a short rest, making it a great option for a light lunch or a vibrant side at the table.
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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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