DeVona’s Cold Thai Salad (Edit recipe)

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I found a handwritten recipe in my mom’s BH&G Cookbook earlier this summer - always a tender treasure when recipes like this are found! My mom suffered from severe dyslexia, although she didn’t disclose that until much later in her life, so the recipe had to be deciphered a bit. My sister helped me figure it out and then we both enjoyed a good cry. I shared my first recipe over a DECADE ago on what would have been her 74th birthday. So as I celebrate that day today, 08/29/25, on what would have been her 84th birthday, I thought it most appropriate to share this one with you. Enjoy, hope you love it!

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PREP TIME

20 minutes

COOK TIME

00 minute

INGREDIENTS

23

Serves: 4-6

Ingredients

dressing

.25 cup Avocado Oil
.25 cup Rice Wine Vinegar
2 Tbsp Toasted Sesame Oil
2 Tbsp The Thai Bird - Cien Chiles
2 Tbsp Chunky Peanut Butter - Stonewall Kitchen
4 tsp Barrel Aged Tamari Soy Sauce - Jozo
2 tsp Sesame Seeds
1.25 tsp Real Salt - Redmond
1 tsp Black Pepper
.5 tsp Garlic Powder

salad

10 oz Green Cabbage, finely shredded
5 oz Red Cabbage, finely shredded
1 whole Carrots, medium sized, cut into thin matchsticks or spiralized
.25 cup Cilantro, roughly chopped
2-3 whole Green Onion (Scallion), thinly sliced
1-2 whole Organic Ramen Noodles - Clean Monday Meals, 1-2 packets, cooked til al dente, rinsed under cold water, set aside

garnish

Sesame Seeds
Cilantro, roughly chopped
Peanuts, roughly chopped
Lime, cut into wedges

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all dressing ingredients to a small bowl and whisk well to fully incorporate, taste and adjust with more spice as needed. Set aside.
Place all the salad ingredients into a medium sized bowl and toss to fully combine. Feel free to add more of your favorite elements to the mix.
Drizzle almost all of the dressing over the top (reserve a bit for serving) and toss to coat with tongs or two large forks. Taste and adjust seasoning as desired.
To serve, place in a shallow bowl and sprinkle with sesame seeds, peanuts, cilantro and lime wedges.

Notes

With the ramen noodles, if you want to "pre-dress" them with a little of the dressing, once they're cooled off, add 1-2 tsp of the dressing and toss.
Linking here to the brands I use in this TRIBUTE recipe!
Jozo Barrel Aged Tamari Sauce - it is SOOO GOOD!!!
Clean Monday Meals g/f Organic Ramen Noodles - these are so great!
Cien Chiles The Thai Bird Sauce - the sauce you didn't know you were missing in your life!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	26 g
Carbohydrates:	20 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	1027 mg
Fiber:	4 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.