Mushroom Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, crisp purple cabbage, cool cucumber, and jammy fresh figs all tossed in a bright, tangy dressing that hits every note at once. The baking soda soak is a clever trick that transforms the noodles from stiff and crunchy into something genuinely tender and satisfying, no cooking required. Coconut aminos, apple cider vinegar, honey, and fresh lime juice come together in the dressing with grated ginger and turmeric for a flavor that feels complex but takes only minutes to whisk up. Fresh mint and cilantro keep every bite feeling light and herby, while the scallion greens add just enough sharpness to balance the sweetness of the figs. For anyone navigating a mushroom-free lifestyle, this kind of recipe is a breath of fresh air — no umami shortcuts that rely on fungi, just clean, whole ingredients doing all the heavy lifting. It works beautifully as a main or a side, and the fact that it holds up in the fridge for a short rest makes it a solid option for meal prep or entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!