Seed Oil Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a genuinely stunning combination of textures and flavors — silky kelp noodles, crisp purple cabbage, cool cucumber, and jammy fresh figs all pulled together by a bright, tangy dressing. The secret to getting those kelp noodles just right is a quick baking soda soak, which transforms them from stiff and glassy to tender and pliable without any heat. The dressing is built entirely on extra-virgin olive oil, so you can skip the canola, soybean, and sunflower oils that sneak into so many store-bought vinaigrettes. Coconut aminos, apple cider vinegar, honey, lime juice, fresh ginger, and turmeric do all the heavy lifting here, delivering a savory-sweet-tangy punch that coats every strand and vegetable beautifully. Fresh mint and cilantro add an herby lift that keeps each bite feeling clean and lively. The figs are folded in last so they stay intact, giving you little bursts of honeyed sweetness against the sharp dressing. It's the kind of salad that looks impressive enough for a dinner party but comes together 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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