Pescatarian Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely unexpected, this salad brings together silky kelp noodles, juicy fresh figs, and a punchy apple cider vinegar dressing that hits every note — sweet, tangy, herby, and a little earthy from the turmeric and ginger. The simple baking soda soak is the secret to transforming kelp noodles from stiff and crunchy into something tender and satisfying, so don't skip that step. Purple cabbage, cucumber, scallions, fresh mint, and cilantro pile on color and crunch, making this as beautiful in a bowl as it is on the palate. The dressing leans on coconut aminos and lime juice instead of anything heavy, so the whole thing feels light but still deeply flavorful. Figs folded in at the end stay plump and jammy against the cool noodles, which is honestly one of the best textural combinations you'll stumble across this season. This is the kind of plant-forward dish that works perfectly within a pescatarian lifestyle without feeling like a compromise — it's genuinely exciting to eat. Make it ahead by up to 30 minutes and let the dressing settle in, or serve it straight away for maximum crunch.
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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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