MSG Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a genuinely stunning combination of textures and flavors — silky kelp noodles, juicy fresh figs, crisp purple cabbage, and a bright herby finish from torn mint and cilantro. The baking soda soak is a clever trick that transforms the noodles from stiff and crunchy into something tender and pleasantly chewy, making them a perfect base for the whole dish. One of the trickiest parts of eating without added MSG is navigating soy-based sauces, which is exactly where coconut aminos shine — they deliver that same savory depth without the additive concerns. The dressing layers apple cider vinegar, fresh lime juice, honey, and grated ginger into something tangy, slightly sweet, and deeply aromatic, all from ingredients you can feel confident about. Purple cabbage and cucumber keep things cool and crunchy, while the figs add a soft, honeyed richness that makes this feel far more special than a typical noodle salad. Everything comes together with a simple toss, and it holds up beautifully in the fridge for a short rest if you want to get ahead. It's the kind of dish that looks impressive on the table but asks very little of you in the kitchen.
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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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