Peanut Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, juicy quartered figs, crisp purple cabbage, and cool cucumber all brought together by a bright, tangy dressing built on coconut aminos, apple cider vinegar, honey, and fresh ginger. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something genuinely tender and satisfying, making the whole dish feel far more indulgent than its ingredient list suggests. Fresh mint and cilantro add an herby lift, while a hit of lime juice and turmeric give the dressing a little golden warmth and depth. Every component here is naturally free from peanuts and peanut-derived ingredients, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a sauce or seasoning packet. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss and no cooking required beyond a quick whisk and a soak. Serve it immediately for maximum crunch, or let it rest in the fridge for half an hour to let those flavors really settle into each other.
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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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