Looking for a quick and delicious lunch that won’t force you to spend hours in the kitchen?
This Shredded Thai Salad with Avocado is just what you need! Bright, colorful, and loaded with vibrant flavors, this salad is a delightful blend of crunchy veggies, creamy avocado, and crunchy peanuts, all tossed in a zesty dressing. Each bite is refreshing, making it perfect for those hot summer days or when you simply want a light yet satisfying meal.
This salad brings together a delightful assortment of textures and flavors. The crispness of fresh cabbage and carrots perfectly complements the creaminess of ripe avocado. Combined with the savory notes of fish sauce and a hint of heat from Sriracha, this dish creates a symphony in your mouth. What makes it truly special is its versatility; whether as a side dish or a standalone meal, it fits seamlessly into any dining scenario.
Why make this Shredded Thai Salad? Here are a few enticing reasons:
- Quick to assemble: Whip this up in no time!
- Ideal for meal prep: Make it ahead and enjoy it throughout the week!
- Packed with nutrition: Fresh veggies and healthy fats make it wholesome and satisfying.
Why You’ll Love This Recipe
- Ready in 20 minutes
- Made with fresh, simple ingredients
- Perfect for lunch at home or on the go
- Naturally vegetarian and gluten-free
Ingredients for Shredded Thai Salad with Avocado
- 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
Step-by-Step Instructions of Shredded Thai Salad with Avocado
- Combine vegetables: In a large mixing bowl, add shredded cabbage, grated carrots, sliced red bell pepper, sliced green onions, and chopped cilantro.
- Make the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, and Sriracha until well mixed.
- Add avocado: Gently fold in the diced avocado to the vegetable mixture.
- Dress the salad: Pour the prepared dressing over the salad and toss everything together until well coated.
- Top with peanuts: Finish by sprinkling the chopped roasted peanuts on top for a delightful crunch.
Tips for Success
- Use fresh ingredients: The better the quality of your produce, the tastier your salad will be!
- Adjust heat level: Feel free to adjust the Sriracha according to your spice preference.
- Chill for flavors: Let the salad sit in the fridge for a bit to allow the flavors to meld together.
Substitutions & Variations of Shredded Thai Salad with Avocado
- To Make It Vegan/Gluten-Free: Substitute fish sauce with soy sauce or coconut aminos to keep it plant-based. You can also use tamari for a gluten-free option.
- Variations: Add grilled chicken or shrimp for protein, or mix in some mango for a sweet twist.
Storage Instructions of Shredded Thai Salad with Avocado
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The veggies may soften a bit, but the salad will still be delicious!
- Freezer: This salad is best enjoyed fresh. However, if you’re making a big batch, consider freezing any unused chopped vegetables (not mixed with dressing) for future salads.
- Make-Ahead: Chop all vegetables the day before to cut down on prep time. Just mix in the dressing and avocado right before serving!
Frequently Asked Questions of Shredded Thai Salad with Avocado
Can I prepare this salad in advance?
Yes! Just keep the dressing separate until you’re ready to eat so that the veggies stay crisp.What should I serve with this salad?
This salad goes well as a side dish to grilled meats or tofu. You can also enjoy it on its own for a light meal.How can I add more protein?
Feel free to add grilled chicken, tofu, or chickpeas for a protein boost!
Enjoy this wonderful dish!
Making a refreshing Shredded Thai Salad with Avocado is a game-changer in your healthy eating routine. It’s quick to prepare, colorful, and bursting with flavors the perfect combination for busy individuals striving to maintain a wholesome diet. Give it a try and let us know how you liked this vibrant, nutrient-packed salad by leaving a comment and a star rating! Happy cooking!
Print
Shredded Thai Salad with Avocado
A vibrant salad loaded with crunchy veggies, creamy avocado, and zesty dressing, perfect for a quick and nutritious meal.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 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
- In a large mixing bowl, combine shredded cabbage, grated carrots, sliced red bell pepper, sliced green onions, and chopped cilantro.
- In a small bowl, whisk together fish sauce, lime juice, sugar, and Sriracha until well mixed to make the dressing.
- Gently fold in the diced avocado to the vegetable mixture.
- Pour the prepared dressing over the salad and toss everything together until well coated.
- Sprinkle the chopped roasted peanuts on top to finish.
Notes
Use fresh ingredients for the best flavor. Adjust Sriracha for your desired spice level and chill in the fridge before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
- Diet: Vegetarian, Gluten-Free