Soy Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
This salad is a stunning collision of textures and flavors — silky kelp noodles, crisp purple cabbage, cool cucumber, and jammy fresh figs all tossed in a bright, tangy dressing that somehow manages to feel both refreshing and deeply satisfying. The dressing is where the magic really happens: coconut aminos stand in for soy sauce, delivering that same savory depth without any soy whatsoever, while apple cider vinegar, lime juice, honey, and fresh ginger keep things lively and complex. It's the kind of workaround that doesn't feel like a compromise at all — it genuinely tastes better. A simple baking soda soak transforms the kelp noodles from stiff and glassy to tender and pliable, making them a fantastic low-carb base that absorbs every drop of that golden turmeric-kissed dressing. Fresh mint and cilantro scattered throughout give each bite an herby lift, and the figs are folded in gently at the end so they stay whole and luscious rather than turning into mush. This is the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss and a single mixing bowl.
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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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