Shredded Thai Salad with Avocado Recipe
A vibrant and refreshing Shredded Thai Salad with Avocado, combining crisp vegetables, fresh herbs, and a tangy, spicy dressing for a perfect balance of flavors and textures. Ideal as a light lunch or a side dish to complement Asian-inspired meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, mixing
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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
Extras
- ½ cup roasted peanuts, roughly chopped
Dressing
- 2 tbsp fish sauce
- 3 tbsp freshly squeezed lime juice
- 1 tsp sugar
- 1 tsp Sriracha sauce
Instructions
- Prepare the Veggies: Shred the green cabbage finely, grate the carrots, and thinly slice the red bell pepper and green onions to ensure all the veggies are uniform in size for a pleasant texture.
- Make the Dressing: In a small bowl, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha sauce until the sugar is fully dissolved and the dressing is well combined.
- Toss It Together: In a large bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, green onions, chopped cilantro, and roughly chopped roasted peanuts. Pour the dressing over the salad and toss everything thoroughly to distribute the flavors evenly.
- Add Avocado Last: Gently fold in the diced ripe avocado to avoid mashing it, preserving its creamy texture and ensuring it complements the crunch of the veggies.
- Chill Before Serving: Refrigerate the salad for 15-30 minutes to allow the flavors to meld together for the best taste and serve chilled for a refreshing experience.
Notes
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- Adjust the Sriracha amount according to your preferred spice level.
- Serve immediately after chilling to maintain avocado freshness and salad crispness.
- Can be garnished with additional chopped peanuts or fresh herbs for extra texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai salad, shredded salad, avocado salad, healthy salad, Thai dressing, crunchy salad, vegetarian, gluten free
Find it online: https://yumwithmia.com/shredded-thai-salad-with-avocado-recipe/
