Rice Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Kelp noodles are the unsung hero of grain-free and rice-free cooking, and this vibrant salad shows exactly why they deserve a spot in your regular rotation. The simple baking soda soak is the secret weapon here — it transforms the noodles from stiff and glassy to genuinely tender and pliable without any cooking required. Once they're softened and cut into manageable lengths, they toss beautifully with shredded purple cabbage, cool cucumber, and a riot of fresh mint and cilantro. The dressing is where things get really interesting: coconut aminos, apple cider vinegar, honey, ginger, turmeric, and lime juice come together into something tangy, a little sweet, and deeply savory all at once. Then come the figs — quartered and folded in gently at the end so they stay intact — adding a jammy, floral sweetness that plays off the bright acidity in a way that feels genuinely special. This is the kind of salad that looks impressive enough for a dinner party but comes together with minimal fuss and zero grains in sight. It's fresh, bold, and completely satisfying on its own.
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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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