Name: Shredded Thai Salad with Avocado Recipe
Prep time: 15 min
Total time: PT-491240H29M10S
Cuisine: Thai
Ingredients: 2 cups shredded green cabbage; 1 cup grated carrots; 1 red bell pepper, thinly sliced; 3 green onions, sliced; ½ cup fresh cilantro, chopped; 1 ripe avocado, diced; ½ cup roasted peanuts, roughly chopped; 2 tbsp fish sauce; 3 tbsp freshly squeezed lime juice; 1 tsp sugar; 1 tsp Sriracha sauce

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Introduction

This Shredded Thai Salad with Avocado is a vibrant and refreshing dish, packed with crisp veggies and a tangy, spicy dressing. It’s perfect for a light lunch or as a colorful side to your favorite meals.

A close-up view of a fresh salad in a white bowl with a spoon inside. The salad has several layers including chunks of light green avocado, shredded purple cabbage, thin strips of orange carrot, and torn green lettuce leaves mixed evenly. Small pieces of light beige chicken are scattered throughout, adding texture. Sprinkled on top are tiny green herbs. The background is a white marbled texture with a light gray cloth visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded green cabbage
1 cup grated carrots
1 red bell pepper, thinly sliced
3 green onions, sliced
½ cup fresh cilantro, chopped
1 ripe avocado, diced
½ cup roasted peanuts, roughly chopped
2 tbsp fish sauce
3 tbsp freshly squeezed lime juice
1 tsp sugar
1 tsp Sriracha sauce

Instructions

Step 1: Prepare the veggies by shredding the cabbage, grating the carrots, and thinly slicing the red bell pepper and green onions.
Step 2: Make the dressing by whisking together fish sauce, lime juice, sugar, and Sriracha in a small bowl until well combined.
Step 3: In a large bowl, combine the shredded cabbage, grated carrots, bell pepper, green onions, chopped cilantro, and roasted peanuts.
Step 4: Pour the dressing over the salad and toss everything together until the vegetables are evenly coated.
Step 5: Gently fold in the diced avocado, being careful to keep its texture intact.
Step 6: Refrigerate the salad for 15-30 minutes to let the flavors meld before serving.

Tips & Variations

Substitute lime juice with lemon juice if lime is unavailable, but note the flavor difference.
Add fresh mint or basil for an extra layer of herbal freshness.
For a vegetarian version, replace fish sauce with soy sauce or tamari.
Use crushed cashews or almonds instead of peanuts for a different crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, add it just before serving if you plan to store leftovers. If the salad loses some crunch, you can refresh it by tossing with a little extra lime juice and fish sauce. Serve chilled or at room temperature.

How to Serve

A white speckled bowl is filled with a colorful salad showing multiple layers. The base layer has thick, chunky slices of green avocado. On top of this, there is a mix of shredded bright orange carrots and thin purple cabbage strips, adding vibrant color and texture. There are bits of chopped nuts scattered over the salad, giving a crunchy look. A single green cilantro leaf sits near the center as decoration. Two silver forks are placed inside the bowl. The bowl is placed on a wooden surface seen at the edges but changed to a white marbled texture behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most of the salad ahead, but add the avocado just before serving to prevent it from browning and becoming mushy.

Is fish sauce necessary in the dressing?

Fish sauce adds authentic umami flavor, but you can substitute with soy sauce for a vegetarian option or if you prefer a milder taste.