Description
Shredded Thai Salad with Avocado is a refreshing, vibrant, and nutrient-packed dish made with crunchy vegetables, creamy avocado, roasted peanuts, and a zesty Thai-inspired dressing. Perfect for light meals, summer gatherings, or as a flavorful side salad.
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 (or soy sauce for vegan option)
3 tbsp freshly squeezed lime juice
1 tsp sugar
1 tsp Sriracha sauce
Instructions
- Shred the cabbage, grate the carrots, and slice the red bell pepper and green onions.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and Sriracha sauce to make the dressing.
- In a large bowl, combine the shredded vegetables, chopped cilantro, and roasted peanuts.
- Pour the dressing over the salad and toss well to combine.
- Gently fold in the diced avocado, being careful not to mash it.
- Refrigerate the salad for 15–30 minutes before serving to allow flavors to meld.
Notes
- Add grilled chicken, shrimp, or tofu for extra protein.
- Swap peanuts with cashews or almonds for variation.
- For a vegan version, substitute fish sauce with vegan fish sauce or soy sauce.
- Best served fresh but can be stored in the fridge for up to 1 day.
- Increase Sriracha or add chili flakes for extra spice.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
