Macadamia 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 punchy apple cider vinegar dressing that hits every note — sweet, tangy, herby, and a little earthy from the turmeric. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something tender and almost silky, making them a pleasure to eat rather than a chore. Shredded purple cabbage, cool cucumber, scallion greens, fresh mint, and cilantro pile on color and crunch, while the figs add a jammy sweetness that plays beautifully against the coconut aminos and lime juice in the dressing. Everything in this recipe is naturally free from tree nuts, so there is no need to scrutinize labels or worry about cross-contact from nut-heavy dressings or toppings that sneak into so many salads like this one. The dressing comes together with a quick whisk and coats every strand and vegetable evenly, meaning the very last bite is just as good as the first. It works as a light lunch, a vibrant side, or something impressive enough to bring to a gathering where you want people to ask what is in it.
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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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