Bright, refreshing, and genuinely stunning on the table, this salad brings together silky kelp noodles, juicy fresh figs, and a tangle of crisp vegetables in a way that feels both unexpected and completely natural. The dressing — built on coconut aminos, apple cider vinegar, honey, ginger, and a squeeze of lime — hits every note at once: tangy, a little sweet, warmly spiced, and deeply savory. Kelp noodles are naturally grain-free and completely free of rye, so there's no need to scrutinize labels or worry about hidden grain-based ingredients sneaking into your bowl. The simple baking soda soak is the secret to transforming the noodles from stiff and crunchy into something tender and almost silky, ready to drink up every drop of that dressing. Purple cabbage, cucumber, scallion greens, fresh mint, and cilantro add crunch, color, and herby brightness that make each forkful feel alive. Folding in the figs at the end keeps them intact so you get those gorgeous jammy bursts against the savory, tangy backdrop. This one is just as good packed up and chilled for a little while as it is served straight from the bowl.
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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.
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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