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Vibrant Shredded Thai Salad with Avocado

Vibrant Shredded Thai Salad with Avocado for Refreshing Summer Bliss

This Vibrant Shredded Thai Salad with Avocado is a refreshing summer dish packed with crisp vegetables and creamy avocado, perfect for gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups shredded green cabbage Napa cabbage works as a milder alternative.
  • 1 cup grated carrots Julienned zucchini can provide a fun twist in texture.
  • 1 piece red bell pepper Can substitute with yellow or orange bell pepper.
  • 3 pieces green onions Red onion for a sharper taste.
  • ½ cup fresh cilantro Mint can be used for a new herbal note.
  • 1 piece ripe avocado Can replace with diced mango for a fruity flavor.
  • ½ cup roasted peanuts Sunflower seeds make a great nut-free option.
For the Dressing
  • 2 tbsp fish sauce Switch it for soy sauce or tamari for a vegetarian-friendly version.
  • 3 tbsp freshly squeezed lime juice Lemon juice works well as an alternative.
  • 1 tsp sugar Maple syrup or honey can be used as natural sweeteners.
  • 1 tsp Sriracha sauce Adjust to your personal preference or substitute with a milder sauce.

Equipment

  • Knife
  • Food processor
  • mixing bowl
  • whisk
  • airtight container

Method
 

Step-By-Step Instructions
  1. Begin by shredding 2 cups of green cabbage using a sharp knife or a food processor for convenience.
  2. Next, grate 1 cup of carrots until they are fine and vibrant.
  3. Thinly slice 1 red bell pepper and 3 green onions, aiming for uniform pieces for an attractive presentation.
  4. Transfer all the freshly prepared vegetables into a large mixing bowl.
  5. In a small mixing bowl, whisk together 2 tablespoons of fish sauce, 3 tablespoons of freshly squeezed lime juice, 1 teaspoon of sugar, and 1 teaspoon of Sriracha sauce.
  6. Continue whisking until the mixture is well combined and the sugar has dissolved completely.
  7. Pour the bright dressing over the bowl of prepared vegetables.
  8. Add in ½ cup of chopped fresh cilantro and ½ cup of roughly chopped roasted peanuts.
  9. Gently toss all the ingredients together with tongs or a large spoon until everything is well-coated.
  10. Carefully fold in 1 diced ripe avocado.
  11. Cover the salad bowl and refrigerate for 15 to 30 minutes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 450mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 4mgIron: 8mg

Notes

This salad is best enjoyed cold. Avoid leaving the salad at room temperature for more than 2 hours. Store leftover salad in an airtight container in the fridge for up to 3 days.

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