Xanthan Gum Free Fig & Kelp Noodle Salad with Apple Cider Vinegar Dressing
Kelp noodles are one of those underrated pantry finds that make a salad feel genuinely exciting — they're light, slightly translucent, and once softened with a quick baking soda soak, they take on a pleasantly tender, noodle-like bite. Paired with juicy quartered figs, crisp purple cabbage, cool cucumber, and a shower of fresh mint and cilantro, this salad hits a beautiful balance of sweet, savory, and herby all at once. The dressing is where things really come together: coconut aminos, apple cider vinegar, honey, grated ginger, turmeric, and a squeeze of lime create something bright and complex without a single thickener in sight. For anyone avoiding xanthan gum, that last point matters — many bottled dressings and packaged noodle products sneak it in as a stabilizer, but every component here is naturally free of it. The dressing emulsifies beautifully with just a whisk, proving you don't need any additives to get a glossy, well-coated salad. This one works equally well served immediately or after a short rest in the fridge, which gives the noodles a little extra time to soak up all that flavor.
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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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