Vibrant Shredded Thai Salad with Avocado – Refreshing Delight

Shredded Thai Salad with Avocado is like a party in your mouth! Imagine vibrant colors dancing together—crisp veggies, creamy avocado, and a zesty dressing that tickles your taste buds. It’s a dish that screams summer while delivering a refreshing crunch, making it perfect for any occasion. refreshing no-bake dessert You can almost hear the vegetables whispering sweet nothings to each other as they mingle on your plate.

This salad isn’t just food; it’s an experience. Picture yourself at a picnic, sun shining, laughter filling the air, and someone brings this beauty to the table. Suddenly, you’re the hero of the day—everyone wants to know how you pulled off such culinary magic! Get ready for an explosion of flavors that will leave you craving more. For more inspiration, check out this Classic Strawberry Shortcake recipe.

My friends still rave about the time I made this salad for our barbecue—everyone was fighting over the last scoop!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cabbage: Use green or purple cabbage for extra color and crunch; both add delightful texture. crispy fried green tomatoes.
• Carrots: Freshly grated carrots bring sweetness and vibrant color to the mix; opt for organic when possible.
• Red Bell Pepper: Choose firm peppers for added crunch and sweetness; their color brightens up the salad beautifully.
• Green Onions: Slice these thinly to add a mild onion flavor that complements all the other ingredients well. For more inspiration, check out this Garlic Butter Green Beans recipe.
• Cilantro: Fresh cilantro adds a fragrant herbaceous note; if you’re not a fan, swap it out for mint.
• Avocado: Use ripe avocados for creaminess; they balance out the crunchy elements perfectly.
• Peanuts: Roasted peanuts provide a satisfying crunch; chop them roughly to distribute throughout the salad.

For the Dressing:

• Fish Sauce: This salty ingredient is key for authentic flavor; use sparingly as it’s quite potent.
• Lime Juice: Freshly squeezed lime juice adds necessary acidity and brightness; don’t skimp on this!
• Sugar: A touch of sugar balances out the tangy flavors of the dressing beautifully.
• Sriracha Sauce: For those who love heat, Sriracha gives your dressing an exciting kick!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Veggies: Start by shredding or thinly slicing your cabbage, carrots, and bell pepper. Aim for uniform pieces that will mix easily.

Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, and Sriracha until well combined. Taste and adjust seasoning if needed.

Toss It All Together: In a large mixing bowl, combine all your prepared veggies along with chopped cilantro and peanuts. Pour the dressing over this colorful medley.

Add Avocado Last: Gently fold in diced avocado to keep its creamy texture intact. Be careful not to mash it into oblivion!

Chill Before Serving: Let the salad sit in the fridge for about 15-30 minutes before serving to allow flavors to meld beautifully.

This Shredded Thai Salad with Avocado is not just another salad—it’s an experience waiting to unfold at your next gathering!

Perfecting the Cooking Process

To create the best Shredded Thai Salad with Avocado, start by preparing all ingredients first. Chop your veggies and shred your cabbage before mixing in the dressing. This ensures every element gets attention.

Add Your Touch

Feel free to customize by adding grilled chicken or tofu for extra protein. You can also swap avocado for mango if you’re feeling fruity! Experimentation leads to delicious discoveries. spicy chicken spaghetti casserole delicious chicken salad casserole.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Avoid reheating; this salad is best enjoyed cold, keeping its crunch and freshness intact.

I once made this salad for a summer barbecue, and it disappeared faster than my jokes at a comedy club. Friends raved about its vibrant flavors while I secretly noted their compliments for my future cooking adventures.

FAQ

Can I make this salad ahead of time?

Yes, prepare ingredients separately and mix just before serving to maintain freshness.

What can I substitute for avocado?

Try using mango or even diced cucumber for a different texture.

Is this salad suitable for meal prep?

Definitely! It holds up well in the fridge without losing its crunch or flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Shredded Thai Salad with Avocado

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia Hanry
• Total Time: 15 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Shredded Thai Salad with Avocado is a vibrant and refreshing dish that combines crunchy vegetables with creamy avocado, all tossed in a zesty dressing. Perfect for summer gatherings or a light meal, this salad bursts with flavor and is a feast for the eyes. Easy to prepare and packed with nutrients, it’s a crowd-pleaser that will elevate any occasion.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Veggies: Shred cabbage, grate carrots, and slice bell pepper and green onions.
2. Make the Dressing: Whisk together fish sauce, lime juice, sugar, and Sriracha in a small bowl.
3. Toss It Together: In a large bowl, combine veggies, cilantro, and peanuts. Pour dressing over and mix well.
4. Add Avocado Last: Gently fold in diced avocado to maintain its texture.
5. Chill Before Serving: Refrigerate for 15-30 minutes to let flavors meld.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Share

Tweet

Pin348

348 Shares