Shredded Thai Salad with Avocado
A vibrant and refreshing dish packed with fresh vegetables, healthy fats, and protein-rich peanuts, perfect as a light lunch or side dish.
Ingredients
Salad Ingredients
- 2 cups shredded green cabbage
- 1 cup grated carrots
- 1 medium red bell pepper, thinly sliced
- 3 medium green onions, sliced
- ½ cup fresh cilantro, chopped
- 1 ripe avocado, diced Add just before serving.
- ½ cup roasted peanuts, roughly chopped
Dressing Ingredients
- 2 tbsp fish sauce Can be substituted with soy sauce for a vegetarian version.
- 3 tbsp freshly squeezed lime juice
- 1 tsp sugar
- 1 tsp Sriracha sauce
Instructions
Preparation
- Shred the cabbage, grate the carrots, and slice the bell pepper and green onions into thin pieces.
Make the Dressing
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and Sriracha until well combined.
Toss It All Together
- In a large bowl, combine the prepared vegetables, cilantro, and peanuts. Pour the dressing over the mixture and mix thoroughly to ensure everything is well coated.
Add Avocado
- Gently fold in the diced avocado to maintain its texture and avoid mashing.
Chill Before Serving
- Cover the salad and refrigerate for 15-30 minutes to allow the flavors to meld together beautifully.
Notes
Store avocado separately to prevent browning. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Customize veggies for added crunch.