Pistachio Free 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 baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy into something tender and satisfying, making them a fantastic base for all those vibrant toppings. Shredded purple cabbage, thin cucumber slices, scallion greens, torn mint, and fresh cilantro pile on color and crunch, while the figs add a jammy sweetness that feels almost luxurious against the zippy dressing. Coconut aminos keep the flavor deep and savory without any soy, and the lime juice and honey round everything out into a dressing you'll want to put on everything. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any other nuts — no substitutions needed, no label-scanning required. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss and a single mixing bowl. Serve it right away for maximum freshness, or let it chill briefly so the noodles soak up even more of that gorgeous dressing.
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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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