We asked Juli Novotny, the founding mama behind PUREmamas and frequent contributor to the Honest Company blog, to share a healthy recipe idea with us featuring one of her favorite Pressed Juicery flavors. As the mother of two adorable sons, an inspired business woman, and just generally gorgeous human, Juli keeps herself and her family well-fed with her inventive kitchen talents, serving up mainly vegan and gluten-free recipes like nobody’s business.

Juli picked our seasonal Apple Cinnamon Persimmon flavor to experiment with and quickly landed on this easy, refreshing kelp noodle salad as her top dish. With a good kick of ginger and jalapeno, this raw, vegan recipe for kelp noodles is completely satisfying, full of vital nutrition and still incredibly light! Here’s Juli…

Even in the cold weather, I love a good salad. And even better – pasta! So, why not go for a low-cal, super healthy, super fresh and warming pasta dish? Okay, so it’s not a warm salad per se but it’s warming because of the garlic, hot peppers, shallots and ginger. Those ingredients help give the illusion of being warm without having to cook or use a stove or microwave.

This a great cleansing dish as well – when you’re eating less dairy and meat and more veggies. I really hope you can find the strength to cut back on dairy this time of year because it only worsens colds and flus. More on that another time.

For now, enjoy this nutritious and super easy winter noodle salad. It might seem like a laundry list of ingredients, but after you make it once, you’ll be able to whip it up quickly and make it your own – by swapping ingredients and adding fun touches – in no time!

Spicy Ginger Kelp Noodle Salad


2 Tbsp olive oil
3 Tbsp sesame oil
1/2 cup Pressed Juicery Apple Cinnamon Persimmon or Apple Lemon Ginger Cayenne
large chunk fresh ginger root (1/2 inch x 1/2 inch)
1/2 Tbsp ginger syrup
1/2 Tbsp tamari
pinch sea salt
1/2 lime juiced and grated peel
1 clove garlic
2 Tbsp chopped shallots
1/4 – 1/2 Tbsp jalapeno, chopped (you will definitely want spice)
1/4 avocado or 1 Tbsp tahini

1 bag kelp noodles
handful chopped cilantro
handful chopped parsley
handful chopped spinach (optional)
2 Tbsp chopped shallots

optional garnish:
shredded carrots, zucchini or bell pepper for color
toasted almonds or sesame seeds for crunch


Blend the dressing ingredients in a Vitamix until smooth.

Meanwhile, rinse noodles in lukewarm water.

In a large bowl, add greens, noodles and dressing. Mix well. Serve room temp.

Last about 3 days in the fridge.

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