Pork 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 jammy fresh figs all pulled together by a bright, tangy dressing that hits every note at once. 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. Coconut aminos stand in for soy sauce and bring a mellow, savory depth, while apple cider vinegar, lime juice, and fresh ginger keep the dressing lively and clean. Every component here is naturally free from pork and pork-derived ingredients, so there's no label-scanning or substitution stress involved — just straightforward, confident cooking. The torn mint and cilantro scattered throughout give each bite an herby lift that plays beautifully against the sweetness of the figs and honey. It works as a light main or a showstopping side, and the whole thing comes together in one big bowl with minimal fuss.
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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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