Pecan 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 juicy fresh figs all pulled together by a bright, tangy dressing that hits every note at once. The apple cider vinegar and lime juice give it a lively acidity, while honey and coconut aminos round things out with just enough sweetness and depth. A little grated ginger and turmeric in the dressing add warmth and color without overwhelming the delicate fruit. The baking soda soak is a clever trick that transforms kelp noodles from stiff and glassy into something genuinely tender and satisfying — no special equipment needed. Fresh mint and cilantro scattered throughout keep every bite feeling clean and herbaceous, and the figs are folded in gently at the end so they stay plump and gorgeous. The whole thing is naturally free from tree nuts, so there is no need to scrutinize labels or swap anything out — every ingredient here is straightforwardly safe. It works beautifully as a light lunch, a vibrant side, or an impressive dish to bring to a gathering where you want people to actually ask for the recipe.
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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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