Lactose Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the table, this salad brings together tender kelp noodles, juicy fresh figs, and a rainbow of crisp vegetables in a way that feels both unexpected and completely natural. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into silky, pliable strands that absorb the dressing beautifully. Speaking of the dressing — coconut aminos, apple cider vinegar, honey, fresh ginger, turmeric, and lime juice come together into something tangy, a little sweet, and deeply aromatic. Every single ingredient in this recipe is naturally free of dairy, so there is no substituting or second-guessing; it just works as written. The quartered figs are the real showstopper, adding a jammy sweetness that plays off the sharp vinegar and cool mint in the most satisfying way. Shredded purple cabbage and sliced cucumber keep things crisp and colorful, while fresh cilantro and mint lift the whole bowl with herby brightness. It is the kind of salad that looks like you spent hours on it but comes together with minimal effort and zero compromise on flavor.
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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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