Name: Shredded Thai Salad with Avocado Recipe
Prep time: 15 min
Total time: PT-488197H45M50S
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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If you love vibrant flavors and crisp textures that come together in perfect harmony, the Shredded Thai Salad with Avocado is about to become your new favorite go-to dish. This salad bursts with freshness, showcasing crunchy cabbage, the zing of lime and Sriracha, and the creamy richness of avocado, making each bite a delightful experience. It’s a symphony of tastes and textures that feels both light and satisfying, perfect for any time you want something healthy yet exciting on your plate.

Shredded Thai Salad with Avocado Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this salad plays a vital role, combining to create a dish full of contrast and balance. Each brings its own texture and flavor, making this recipe simple yet striking.

Green cabbage: Provides a crunchy, refreshing base that’s perfect for shredding into bite-sized pieces.
Carrots: Add a natural sweetness and vibrant color with their fine grated texture.
Red bell pepper: Thinly sliced for a crisp and mildly sweet crunch that brightens up the salad.
Green onions: Offer a subtle sharpness that lifts the overall flavor profile.
Fresh cilantro: Adds a burst of herbaceous freshness and aromatic depth.
Ripe avocado: Brings creamy smoothness to balance the crunch and tang.
Roasted peanuts: Roughly chopped for a salty crunch and a nutty finish.
Fish sauce: Infuses the salad with an umami-packed saltiness typical of authentic Thai cuisine.
Freshly squeezed lime juice: Delivers zesty brightness that enlivens every ingredient.
Sugar: Balances the acidity and heat with a gentle touch of sweetness.
Sriracha sauce: Adds just the right amount of spicy kick to keep things interesting.

How to Make Shredded Thai Salad with Avocado

Step 1: Prepare the Veggies

Start by shredding the green cabbage into thin, delicate strips. Grate the carrots finely so their sweetness integrates perfectly. Slice the red bell pepper and green onions thinly to maintain the salad’s crispness and color contrast. This prep sets the foundation for the salad’s wonderfully fresh texture.

Step 2: Make the Dressing

In a small bowl, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha. The balance here is key: the fish sauce brings savory depth, lime juice adds that fresh zip, sugar softens the edges, and Sriracha gives a spirited heat. Taste as you go to get it exactly how you love it.

Step 3: Toss It Together

In a large bowl, combine all the prepared veggies, fresh cilantro, and roasted peanuts. Pour the dressing over the salad and toss everything thoroughly. This ensures every bite is a flavor-packed experience, with the crunch and spice evenly distributed.

Step 4: Add Avocado Last

Gently fold in the diced avocado at the end to prevent it from becoming mushy. This adds a creamy layer of deliciousness, contrasting beautifully with the crisp textures.

Step 5: Chill Before Serving

Let the salad rest in the refrigerator for 15 to 30 minutes to allow all those bright flavors to meld together. Chilling also enhances the refreshing quality, making it especially perfect on warm days or as a lively side to grilled dishes.

How to Serve Shredded Thai Salad with Avocado

Garnishes

Elevate your salad by sprinkling extra chopped roasted peanuts on top for added crunch. A few whole cilantro leaves can add a fresh herbal touch as well as a pop of color. If you love heat, a few thin slices of fresh red chili or an extra drizzle of Sriracha work beautifully.

Side Dishes

This salad makes an excellent partner for grilled chicken, shrimp, or tofu. Its crisp and tangy profile contrasts well with smoky barbecue flavors or slightly caramelized meats, making it a versatile side that complements many mains.

Creative Ways to Present

Try serving the Shredded Thai Salad with Avocado in hollowed-out avocado halves for a fun, visually stunning presentation. Alternatively, pile it into lettuce cups for a light appetizer. For a casual meal, pile it on top of rice noodles for a vibrant, satisfying bowl.

Make Ahead and Storage

Storing Leftovers

Store the salad in an airtight container in the refrigerator. Keep avocado separate if possible to prevent browning, then fold it in just before serving. Leftovers are best enjoyed within 1-2 days to maintain crispness and fresh flavors.

Freezing

The fresh vegetables and avocado in this salad do not freeze well, as freezing will damage their textures. For the best taste and texture, enjoy this salad fresh or refrigerated, but not frozen.

Reheating

This is a salad best served cold or at room temperature. Reheating will wilt the vegetables and ruin the creamy avocado texture. If you’d like to warm a side for a meal, reheat separately but enjoy the salad fresh and bright.

FAQs

Can I make this salad vegan?

Absolutely! Simply swap the fish sauce for a vegan-friendly alternative like soy sauce or tamari mixed with a little miso or seaweed for that savory punch. The rest of the salad is naturally plant-based and delicious.

What can I use instead of Sriracha?

If you don’t have Sriracha on hand, any hot chili sauce or even a pinch of red pepper flakes can be used. Adjust the amount to fit your preferred spice level since different sauces vary in heat.

How ripe should the avocado be?

Choose an avocado that is ripe but still firm enough to hold its shape when diced. It should yield slightly to gentle pressure but not be mushy. This keeps the avocado creamy without turning the salad soggy.

Can I prep the salad ahead of time?

You can prepare the vegetables and dressing ahead, but it’s best to mix and add the avocado just before serving. This prevents the avocado from browning and keeps the salad tasting fresh and crisp.

Is this salad gluten-free?

Yes, the Shredded Thai Salad with Avocado is naturally gluten-free. Just be sure the fish sauce you buy is gluten-free, as some brands may contain wheat.

Final Thoughts

Once you try the Shredded Thai Salad with Avocado, it’s easy to see why it’s such a beloved dish. Vibrant, fresh, and bursting with flavor in every bite, this salad brings joy to mealtime with its perfect balance of crunchy veggies, zesty dressing, and creamy avocado. I encourage you to give it a go—you might just find yourself craving it again and again!

Shredded Thai Salad with Avocado Recipe

★★★★★

5.2 from 7 reviews

Author: Ella
Total Time: 15-20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A vibrant and refreshing Shredded Thai Salad with Avocado, combining crunchy cabbage, sweet bell peppers, and creamy avocado with a zesty lime and fish sauce dressing. Perfect as a light lunch or side dish packed with fresh flavors and a touch of heat from Sriracha.

Instructions

Prepare the Veggies: Shred the green cabbage finely, grate the carrots, and thinly slice the red bell pepper and green onions to create a diverse texture base for the salad.
Make the Dressing: In a small bowl, whisk together fish sauce, fresh lime juice, sugar, and Sriracha sauce until the sugar dissolves and the mixture is well combined, creating a tangy and slightly spicy dressing.
Toss It Together: Place the shredded cabbage, grated carrots, red bell pepper, green onions, chopped cilantro, and roasted peanuts into a large mixing bowl. Pour the dressing over and toss thoroughly to evenly coat the vegetables and nuts.
Add Avocado Last: Gently fold in the diced ripe avocado delicately to preserve its creamy texture and prevent mashing.
Chill Before Serving: Refrigerate the salad for 15 to 30 minutes before serving to allow the flavors to meld beautifully and enhance the overall taste.