Oats Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles tangled with crisp purple cabbage, cool cucumber, and jammy fresh figs, all tied together by a bright, tangy dressing that hits every note at once. The apple cider vinegar and lime juice bring acidity, the honey rounds it out, and the grated ginger and turmeric give the whole thing a gentle, aromatic warmth that keeps you going back for another forkful. Kelp noodles are a brilliant base here — they're made from seaweed and contain absolutely nothing grain-based, so there's no need to scrutinize labels or worry about hidden fillers the way you might with conventional noodle salads. The simple baking soda soak is the secret to transforming them from stiff and glassy to genuinely tender and satisfying. Coconut aminos stand in for soy sauce and bring a savory depth without any unexpected additives, while fresh mint and cilantro keep every bite feeling clean and lively. Folding in the figs at the end is a small but important step — their soft, honeyed flesh needs gentle handling so they stay intact and deliver those little bursts of sweetness throughout the salad. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal effort and a single mixing bowl.
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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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