Lupin Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a genuinely stunning combination of textures and flavors — silky, softened kelp noodles tangled with crisp purple cabbage, cool cucumber, and juicy quartered figs that bring a jammy sweetness to every bite. The dressing is where things really come alive: coconut aminos, apple cider vinegar, honey, fresh ginger, turmeric, and lime juice whisk into something bright, tangy, and deeply savory all at once. A simple baking soda soak is the clever trick that transforms the kelp noodles from stiff and crunchy to tender and pliable, making them genuinely satisfying to eat rather than just a novelty. Fresh mint and cilantro scattered throughout keep the whole bowl feeling light and herbaceous, which balances beautifully against the richness of the olive oil in the dressing. Lupin flour and lupin-derived ingredients have a way of sneaking into packaged noodles, sauces, and dressings, but every component here is naturally free of that concern — nothing processed or ambiguous in sight. It works just as well as a make-ahead lunch as it does a vibrant side at the dinner table, and the figs make it feel genuinely special without any extra effort.
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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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