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Shredded Thai Salad with Avocado Recipe

Shredded Thai Salad with Avocado Recipe
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★★★★★

5.1 from 28 reviews

This vibrant Shredded Thai Salad with Avocado is a refreshing and flavorful no-cook dish combining crisp green cabbage, sweet carrots, and colorful bell peppers with a zesty lime and fish sauce dressing. Topped with creamy avocado and crunchy peanuts, it’s a perfect light meal or side that balances textures and tangy, spicy flavors in true Thai style.

Ingredients

Scale

Vegetables and Herbs

  • 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

For the Dressing

  • 2 tbsp fish sauce
  • 3 tbsp freshly squeezed lime juice
  • 1 tsp sugar
  • 1 tsp Sriracha sauce

Additional

  • ½ cup roasted peanuts, roughly chopped

Instructions

  1. Prepare the Veggies: Shred the green cabbage finely, grate the carrots, thinly slice the red bell pepper, and chop the green onions. This builds the fresh and crunchy base of the salad.
  2. Make the Dressing: In a small bowl, whisk together the fish sauce, fresh lime juice, sugar, and Sriracha sauce until the sugar dissolves completely, creating a balanced sweet, tangy, and spicy dressing.
  3. Toss It Together: Combine the shredded cabbage, grated carrots, sliced bell pepper, green onions, chopped cilantro, and roughly chopped roasted peanuts in a large mixing bowl. Pour the dressing over the mix and toss thoroughly to coat all ingredients evenly.
  4. Add Avocado Last: Gently fold in the diced ripe avocado to maintain its creamy texture without mashing, adding richness to the salad.
  5. Chill Before Serving: Refrigerate the salad for 15 to 30 minutes before serving to allow the flavors to meld beautifully and the salad to cool slightly.

Notes

  • For a vegan variation, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
  • To add a protein boost, consider topping the salad with grilled chicken or tofu.
  • Adjust the Sriracha amount to your preferred spice level.
  • Serve immediately after chilling to enjoy the freshest texture, as the avocado can brown over time.
  • Roast your own peanuts for a more intense flavor, or use salted peanuts for extra seasoning.

Nutrition

Keywords: Thai salad, shredded cabbage salad, avocado salad, no-cook salad, healthy Thai recipes, gluten free salad, easy salad recipe, fresh vegetable salad

Find it online: https://ellaeatsdaily.com/shredded-thai-salad-with-avocado-recipe/