Gut Friendly Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and packed with ingredients your digestive system will genuinely appreciate, this salad is the kind of dish that looks impressive on the table and feels even better after you eat it. Kelp noodles are the star here — a low-calorie, mineral-rich base that becomes wonderfully tender after a quick soak in warm water with a little baking soda, no cooking required. Fresh figs bring natural sweetness and a soft, jammy texture that plays beautifully against the crunch of purple cabbage and cool cucumber slices. The dressing does serious work: apple cider vinegar and fresh ginger are both well-loved for their digestive-supporting properties, while coconut aminos keep things soy-free and the honey ties everything together without overpowering the other flavors. Turmeric and lime juice round out the vinaigrette with warmth and brightness, making every bite feel intentional rather than accidental. Mint and cilantro scattered throughout keep the whole bowl feeling light and herbaceous rather than heavy. It comes together quickly, travels well for up to 30 minutes in the fridge, and is the rare salad that actually gets better as the noodles absorb a little more of that tangy, gingery dressing.
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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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