Paleo Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the table, this salad brings together tender kelp noodles, jewel-like fresh figs, and a rainbow of crisp vegetables in a way that feels both light and deeply satisfying. Kelp noodles are a brilliant grain-free swap for conventional noodles — a quick soak with baking soda transforms them from stiff and glassy to silky and pliable without any cooking required. The dressing leans on coconut aminos instead of soy sauce, so you get that savory, slightly sweet depth while keeping everything completely grain- and legume-free. Apple cider vinegar, fresh lime juice, and grated ginger give the whole bowl a lively tang, while honey and turmeric round it out with warmth and a gorgeous golden hue. Fresh mint and cilantro scattered throughout make every bite feel almost herby and aromatic, and the figs add a jammy sweetness that plays beautifully against the crunch of purple cabbage and cucumber. It's the kind of salad that looks like you spent hours on it but comes together with minimal effort and zero compromise on flavor.
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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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