Paraben Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, juicy fresh figs, crisp purple cabbage, and a bright, tangy dressing that ties everything together in the most refreshing way. The apple cider vinegar and lime juice dressing gets a warm backbone from fresh ginger and turmeric, while coconut aminos add a savory depth that makes the whole bowl feel surprisingly complex for something so clean and simple. One clever trick here is soaking the kelp noodles in warm water with a little baking soda, which transforms them from stiff and crunchy to perfectly pliable without any cooking required. Parabens can sneak into packaged sauces, dressings, and processed condiments, so building the dressing entirely from scratch with whole, recognizable ingredients means you stay in full control of what goes on your plate. Fresh mint and cilantro scattered throughout keep every bite lively, and the quartered figs add a honeyed sweetness that plays beautifully against the vinegar. It's the kind of salad that looks impressive enough for a dinner party but comes together with minimal fuss and no heat required.
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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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