Sesame Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Bright, refreshing, and genuinely unexpected, this noodle salad brings together silky kelp noodles, juicy fresh figs, and a tangle of crisp vegetables in a way that feels both light and satisfying. The dressing is where the magic really happens — coconut aminos stand in for the usual soy-based sauces that so often sneak sesame into Asian-inspired recipes, and the combination of apple cider vinegar, lime juice, honey, and fresh ginger delivers a punchy, well-rounded flavor without a drop of sesame oil or tahini in sight. A quick baking soda soak transforms the kelp noodles from stiff and crunchy to pleasantly tender, giving the whole salad a noodle-bowl feel that's surprisingly hearty for something so clean. Purple cabbage adds gorgeous color and crunch, while torn mint and fresh cilantro keep every bite tasting alive and aromatic. The figs are the real showstopper — their honeyed sweetness plays beautifully against the tangy dressing and savory coconut aminos. This is the kind of dish that looks impressive enough for a dinner party but comes together with minimal effort and zero stress about hidden allergens lurking in a bottled sauce.
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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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