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Vibrant Shredded Thai Salad with Avocado

Vibrant Shredded Thai Salad with Avocado: A Refreshing Twist

A vibrant and lively no-cook salad combining crisp vegetables with creamy avocado for a refreshing summer dish.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded green cabbage substitute with napa cabbage for a softer texture
  • 1 large carrot grated; use pre-grated for convenience
  • 1 medium red bell pepper can be substituted with yellow or orange bell pepper
  • 3 pieces green onions chopped; include both white and green parts
  • 1/4 cup fresh cilantro substitute with parsley if not preferred
  • 1 large ripe avocado substitute with diced mango for a fruitier version
  • 1/3 cup roasted peanuts use sunflower seeds for a nut-free option
For the Dressing
  • 2 tablespoons fish sauce substitute with soy sauce for vegetarian options
  • 1 large lime freshly squeezed juice; lemon juice may be used as an alternative
  • 1 tablespoon sugar can be swapped with honey or agave for a natural sweetener
  • 1 teaspoon Sriracha sauce adjust quantity based on spice preference

Equipment

  • knife
  • mandoline
  • mixing bowl
  • small bowl
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Wash and prepare the vegetables: shred about 4 cups of green cabbage, grate 1 large carrot, slice 1 red bell pepper into thin strips, and chop 3 green onions. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together 2 tablespoons of fish sauce, the juice of 1 lime, 1 tablespoon of sugar, and 1 teaspoon of Sriracha sauce until well blended.
  3. Add a handful of chopped fresh cilantro and 1/3 cup of roasted peanuts to the large bowl with vegetables. Drizzle the dressing over the top and toss together gently.
  4. Carefully cube 1 ripe avocado and fold it into the salad, being cautious not to mash the avocado.
  5. Cover the salad with plastic wrap and refrigerate for at least 15-30 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 7gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Fresh ingredients greatly enhance the salad; adjust dressing to your taste; combine ingredients gently.

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