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
- 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.
- 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