Hazelnut Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, crisp purple cabbage, cool cucumber, and jammy fresh figs all pulled together by a bright, tangy dressing that hits every note. The apple cider vinegar and lime juice bring acidity, the honey rounds it out, and the grated ginger and turmeric give the whole thing a subtle warmth that keeps you going back for another forkful. One clever trick makes it all work: soaking the kelp noodles in warm water with a little baking soda transforms them from stiff and crunchy to genuinely tender and pliable, so the texture feels satisfying rather than squeaky. The dressing is built entirely from coconut aminos, olive oil, and fresh aromatics, so there are no hidden nut-based oils or sauces to second-guess — every ingredient is straightforward and easy to verify. Fresh mint and cilantro scattered throughout keep things herbaceous and lively, while the figs add a soft, honeyed richness that makes this feel far more special than a typical noodle salad. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss and a single mixing bowl.
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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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