By Linda Wagner | October 21, 2011

My mom is from Thailand, so that makes me 1/2 Thai. It also makes me a lover of Thai food, and who doesn’t love Thai? It’s so yummy!

This is a healthy noodle dish that can be served either hot or cold but traditionally it is served at room temperature. It’s one of my favorites and my mom makes it almost every time I come home. It’s delicious and surprisingly easy to make.

Cooking ethnic foods can be intimidating but this recipe should be anything but. The hardest part is chopping all those veggies, but I promise all the hard work will be worth it. Thanks to my lovely mom for passing this recipe on to me!

Thai Noodle Salad and Cabbage Wraps Recipe

4 bunches of transparent noodles
2 cups Veggie broth
1 tsp toasted sesame oil
juice of 2-3 limes
1 tsp salt
1/2 -1 jalapeno, chopped fine (depends how hot you like it)
1/2 cup cilantro, roughly chopped
4 green onions, chopped
2 stalks celery sliced thin
1/2 red bell pepper diced
1/2 cup carrots, slicked into matchsticks (you can find pre-cut or shredded carrots at most grocery stores
1/2 cup shitake mushrooms
1/2 cup green cabbage, sliced into thin strips
4-6 whole cabbage leaves for wrapping


  1. First, bring your broth to a boil and blanch the chopped veggies by adding them to the boiling water and then removing them quickly with a slotted spoon. This will soften the veggies but they’ll still maintain a really nice crunch.
  2. Next, boil your noodles in the remaining broth until they become clear or transparent.
  3. Toss all ingredients with oil, lime juice, and salt (you can also add a little extra broth if you need to). Garnish with green onions and cilantro and eat as is or wrapped in a half or whole cabbage leaf.

Photos: Linda Wagner

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Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.



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