Red Meat Allergy Friendly Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely stunning on the plate, this salad brings together silky kelp noodles, juicy quartered figs, and a tangle of crisp purple cabbage, cucumber, and fresh herbs in a way that feels both unexpected and completely right. The dressing is the real star — coconut aminos, apple cider vinegar, honey, grated ginger, turmeric, and a squeeze of lime create a punchy, layered vinaigrette that ties every element together beautifully. Because the entire dish is built around produce, kelp noodles, and pantry staples, there is no red meat anywhere in sight — not even a hidden broth or seasoning blend to second-guess. The baking soda soak is a clever trick that transforms the noodles from stiff and crunchy to tender and pliable without any heat, making this a surprisingly low-effort assembly once everything is prepped. Torn mint and cilantro keep things lively and aromatic, while the figs add a soft, honeyed sweetness that plays perfectly against the tangy dressing. It works beautifully as a light main or a showstopping side, and it holds up well in the fridge for a short rest if you want the flavors to meld just a little more before serving.
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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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