Turkey 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 tossed in a bright, tangy dressing that hits every note at once. The apple cider vinegar and lime juice bring acidity, the coconut aminos add a savory depth, and a touch of honey and ginger round everything out into something that feels both refreshing and complex. Soaking the kelp noodles in warm water with a little baking soda is the key move here — it transforms them from stiff and crunchy into tender, pliable strands that absorb the dressing beautifully. Fresh mint and cilantro scattered throughout keep each bite lively, while the figs add a soft, almost floral sweetness that makes this feel genuinely special. It's a naturally protein-free, poultry-free dish that doesn't require any substitutions or workarounds — the ingredients simply do the work on their own. Whether you're serving it as a light lunch or a vibrant side, this salad is the kind of thing that disappears fast and gets asked about every time.
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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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