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Shredded Thai Salad with Avocado

Shredded Thai Salad with Avocado: A Refreshing Summer Delight

Discover the vibrant Shredded Thai Salad with Avocado, a refreshing and customizable dish perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salads
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups shredded green cabbage Consider using Napa cabbage for a milder taste.
  • 1 cup grated carrots Can substitute with shredded zucchini for a low-calorie option.
  • 1 medium red bell pepper Thinly sliced; any bell pepper can be used.
  • 3 stalks green onions Sliced; chives make a great substitute.
  • 1/2 cup fresh cilantro Chopped; basil or parsley can replace cilantro if desired.
  • 1 medium ripe avocado Diced; mango offers a sweet twist if you'd like a change.
  • 1/4 cup roasted peanuts Roughly chopped; sunflower seeds work well for a nut-free alternative.
For the Dressing
  • 2 tablespoons fish sauce Use soy sauce for a vegetarian option.
  • 2 medium freshly squeezed lime juice Can substitute with lemon juice if lime isn’t available.
  • 1 tablespoon sugar Can use honey or agave syrup for natural sweetness.
  • 1 teaspoon Sriracha sauce Use chili paste for a milder flavor if preferred.

Equipment

  • mandoline slicer
  • mixing bowl
  • small bowl
  • whisk
  • tongs or spatula

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by washing them thoroughly. Shred about 4 cups of green cabbage and grate 1 cup of carrots. Thinly slice 1 red bell pepper and 3 green onions. Arrange the veggies in a large mixing bowl.
  2. In a small bowl, mix 2 tablespoons of fish sauce, the juice of 2 fresh limes, 1 tablespoon of sugar, and 1 teaspoon of Sriracha. Whisk until the sugar dissolves.
  3. Pour the dressing over the shredded vegetables in the large bowl and toss everything together to coat the veggies evenly.
  4. Dice 1 ripe avocado into small cubes and gently fold it into the salad mixture without mashing the pieces.
  5. Cover the bowl and refrigerate the salad for 15 to 30 minutes to let the flavors meld.
  6. Once chilled, serve the salad in bowls or on a platter, garnished with extra cilantro and chopped peanuts if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 40mgCalcium: 40mgIron: 1mg

Notes

For best results, use fresh vegetables, and adjust the dressing to your taste. Chill the salad before serving for enhanced flavor.

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