Legume Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely unexpected, this salad brings together silky kelp noodles, juicy fresh figs, and a tangle of crisp vegetables in a way that feels both light and deeply satisfying. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something pliable and almost silky, making them a perfect base for tossing with shredded purple cabbage, cucumber, and a generous handful of fresh mint and cilantro. The dressing is where everything comes alive — coconut aminos stand in for soy sauce without any legume concerns, and combined with apple cider vinegar, honey, ginger, turmeric, and a squeeze of lime, it delivers a punchy, layered flavor that coats every strand beautifully. Fresh figs folded in at the end add a jammy sweetness that plays off the tangy dressing in the best possible way. For anyone navigating a legume-free lifestyle, this kind of recipe is a genuine find — no beans, no soy, no peanuts, just clean whole ingredients that happen to taste incredible together. It works equally well as a light lunch or a vibrant side dish alongside grilled proteins, and the whole thing comes together with minimal effort and zero cooking required beyond a quick soak.
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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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