Shredded Thai Salad with Avocado Recipe
This Delicious Shredded Thai Salad with Avocado Recipe is a vibrant explosion of fresh, crunchy textures and a perfectly balanced sweet, salty, and spicy dressing. After extensive recipe testing, I’ve found this combination delivers the most authentic flavor with minimal prep, making it a go-to for a healthy, satisfying meal. The creamy avocado adds a luxurious richness that perfectly complements the bright, tangy lime and savory fish sauce.
PrintShredded Thai Salad with Avocado
Ingredients
Scale
- 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
Instructions
- Prepare the Veggies: Shred cabbage, grate carrots, and slice bell pepper and green onions.
- Make the Dressing: Whisk together fish sauce, lime juice, sugar, and Sriracha in a small bowl.
- Toss It Together: In a large bowl, combine veggies, cilantro, and peanuts. Pour dressing over and mix well.
- Add Avocado Last: Gently fold in diced avocado to maintain its texture.
- Chill Before Serving: Refrigerate for 15-30 minutes to let flavors meld.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
