Walnut 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 honey rounds it out, and the grated ginger and turmeric give the whole thing a subtle warmth that keeps you going back for another forkful. Kelp noodles can be a little intimidating if you haven't worked with them before, but the baking soda soak is a simple trick that transforms them from stiff and glassy to perfectly tender and pliable in just fifteen minutes. Coconut aminos stand in for soy sauce and add a gentle savory depth without any of the usual allergen concerns that come with bottled dressings or pre-made noodle salads. Fresh mint and cilantro scattered throughout keep every bite feeling light and herby, while the quartered figs add a soft, honeyed richness that makes this feel far more special than a typical weeknight salad. It's the kind of dish that looks impressive enough to bring to a gathering but comes together with minimal effort 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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