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.
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
Nuts
- 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 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.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce or tamari.
- Toast peanuts lightly for extra crunch and depth of flavor.
- Adjust Sriracha to your heat preference or omit for milder tastes.
- Serve chilled for the best refreshing experience.
- Use ripe but firm avocado to avoid mushiness in the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Thai salad, shredded cabbage salad, avocado salad, healthy Thai recipe, no-cook salad, fresh vegetable salad
