Description
Indulge in the vibrant flavors of Shredded Thai Salad with Avocado, a refreshing dish perfect for warm weather and casual gatherings. This colorful salad combines crunchy vegetables like green cabbage, carrots, and bell peppers with creamy avocado, all drizzled in a zesty dressing made from fish sauce, lime juice, and Sriracha. Not only is it visually stunning, but this salad is also packed with nutrients and boasts a delightful crunch that makes it satisfying yet light. Whether you enjoy it on its own or pair it with grilled proteins, this salad is sure to impress your guests while offering a nutritious option for busy weeknights.
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
- Begin by shredding the cabbage and grating the carrots. Slice the red bell pepper and green onions thinly.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and Sriracha to create the dressing.
- In a large mixing bowl, combine cabbage, carrots, bell pepper, green onions, cilantro, and peanuts. Pour the dressing over and mix well.
- Gently fold in the diced avocado to avoid mashing.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg