Vegetarian 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 pulled together by a bright, tangy dressing that hits every note at once. The secret to getting those kelp noodles just right is the baking soda soak, which transforms them from stiff and glassy to genuinely tender and pliable in about fifteen minutes. From there, the dressing does the heavy lifting: coconut aminos bring a savory depth, apple cider vinegar and lime juice keep things lively, and a touch of honey and turmeric round it all out into something that feels both complex and effortless. Fresh mint and cilantro scattered throughout give every bite a herby lift, while the figs add a soft, honeyed sweetness that makes this feel like a proper occasion salad rather than a side thought. Everything here is naturally plant-based, so there's no need to swap or substitute a single ingredient — it works exactly as written. Serve it immediately for the freshest crunch, or let it chill briefly to let the dressing really sink into the noodles before it hits the table.
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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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