Gluten Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Kelp noodles are one of those quietly brilliant ingredients that make naturally grain-free eating feel genuinely exciting rather than like a compromise. The simple baking soda soak is the real trick here — it transforms the noodles from stiff and glassy to soft and pliable without any cooking, making them the perfect base for a fresh, vibrant salad. Every component in this bowl is naturally free from gluten, and the dressing leans on coconut aminos instead of soy sauce, so there's no need to scrutinize labels or worry about hidden wheat. The result is a tangle of tender noodles, crunchy purple cabbage, cool cucumber, and juicy quartered figs that somehow manages to feel both light and deeply satisfying. Fresh mint and cilantro keep things bright, while grated ginger, turmeric, and a hit of lime juice give the apple cider vinegar dressing a warm, layered complexity that ties everything together. It's the kind of salad that looks stunning on the table and tastes even better than it looks — ideal for a quick weeknight dinner or a dish you actually want to bring to a gathering.
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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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