Seeds 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 brought together with a bright, tangy dressing that hits every note. The apple cider vinegar and lime juice give it a lively acidity, while honey and coconut aminos round things out with just enough sweetness and depth. Fresh mint and cilantro keep the whole thing feeling light and aromatic, which makes it as refreshing to eat as it looks on the plate. Keeping a salad like this free from seeds is easier than you might think when you build the dressing from scratch, since many bottled dressings and condiments sneak in sesame or poppy seeds without much fanfare. Every ingredient here — from the coconut aminos to the grated ginger — is naturally seed-free, so there is no label-scanning required. The baking soda soak is a clever trick that transforms kelp noodles from stiff and crunchy to genuinely tender and pliable, making them a satisfying base that holds the dressing beautifully. Fold in the figs gently at the end so they stay intact and deliver little bursts of sweetness in every bite. Serve it right away for maximum freshness, or let it chill briefly to let the flavors meld even further.
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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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