Shredded Thai Salad with Avocado Recipe
If you’re craving a salad that bursts with fresh flavors, amazing textures, and a hint of zesty spice, the Shredded Thai Salad with Avocado is an absolute must-try. This vibrant dish combines crisp shredded cabbage and carrots with the creamy indulgence of ripe avocado, all brought together beautifully by a tangy, sweet, and slightly spicy dressing. It’s so much more than just a side salad—it’s a celebration of textures and tastes that will brighten your meal and your day.
Ingredients You’ll Need
This Shredded Thai Salad with Avocado comes together with simple, everyday ingredients that pack a punch in freshness and flavor. Each component plays a crucial role, from the crunchy vegetables to the aromatic herbs and flavorful dressing, ensuring every bite is balanced and irresistible.
- 2 cups shredded green cabbage: Crisp and refreshing, cabbage is the crunchy foundation of the salad.
- 1 cup grated carrots: Adds sweetness and vibrant color to the mix.
- 1 red bell pepper, thinly sliced: Provides a juicy pop of color and subtle sweetness.
- 3 green onions, sliced: Offers mild onion flavor and a hint of sharpness.
- ½ cup fresh cilantro, chopped: Brings a bright, herbal note that’s unmistakably Thai.
- 1 ripe avocado, diced: Adds creamy richness that contrasts perfectly with crisp veggies.
- ½ cup roasted peanuts, roughly chopped: Gives a satisfying crunch and nutty depth.
- 2 tbsp fish sauce: Delivers umami and authentic Thai savory flavor.
- 3 tbsp freshly squeezed lime juice: Provides zesty tartness that wakes up the palate.
- 1 tsp sugar: Balances out the acidity with a touch of sweetness.
- 1 tsp Sriracha sauce: Adds a gentle heat with a flavorful kick.
How to Make Shredded Thai Salad with Avocado
Step 1: Prepare the Veggies
Start by shredding the green cabbage and grating the carrots to ensure a fine, even texture that mixes well. Then thinly slice the red bell pepper and green onions so they add crispness without overpowering the other flavors. This colorful medley will be the heart of your salad, providing crunch and freshness.
Step 2: Make the Dressing
In a small bowl, whisk together fish sauce, lime juice, sugar, and Sriracha sauce. The fish sauce gives a lovely salty depth, the lime juice makes the dressing bright and tangy, while the sugar tempers the acidity perfectly. The Sriracha adds just a hint of warmth to tie everything together beautifully.
Step 3: Toss It Together
In a large mixing bowl, combine all the prepped veggies, fresh cilantro, and the roughly chopped roasted peanuts. Pour the dressing over the salad and toss gently but thoroughly to ensure each bite is bursting with flavor and every ingredient is evenly coated.
Step 4: Add Avocado Last
The diced avocado is the luxurious finishing touch, so fold it in gently at this stage. This prevents the avocado from getting mushy and keeps those creamy chunks intact, creating that wonderful contrast against the crunchy vegetables and peanuts.
Step 5: Chill Before Serving
Allow your Shredded Thai Salad with Avocado to chill in the refrigerator for 15 to 30 minutes. This short rest lets the flavors meld and intensify—trust me, this little step makes a big difference in taste and enjoyment.
How to Serve Shredded Thai Salad with Avocado
Garnishes
To elevate your salad presentation, scatter a few extra chopped peanuts on top for crunch and even a sprinkle of finely chopped cilantro or thin slices of fresh chili if you like more heat. A wedge of lime on the side also adds a fun interactive element for guests to squeeze as they please.
Side Dishes
This salad pairs wonderfully with grilled chicken, shrimp, or tofu to make it a full meal. It’s also fantastic alongside sticky rice or vermicelli noodles for a more filling dinner that’s still light and refreshing. Its bright flavors complement just about any Asian-inspired dish.
Creative Ways to Present
For a unique serving idea, try layering the components in clear glass jars or cups. The layers of colorful veggies and green avocado create a stunning visual effect that’s perfect for parties or packed lunches. Alternatively, wrap it all up in fresh rice paper rolls for a surprising twist on this classic salad.
Make Ahead and Storage
Storing Leftovers
Store any leftover Shredded Thai Salad with Avocado in an airtight container in the refrigerator for up to two days. Since avocado can brown, it’s best to keep it separate and add fresh avocado before serving if you’re prepping ahead.
Freezing
This salad is best enjoyed fresh and does not freeze well, especially because of the delicate avocado and crunchy vegetables. Freezing will change the texture and flavor in ways that take away from the experience.
Reheating
Because this is a fresh, chilled salad, it’s not meant to be reheated. If you want a warm component, serve it alongside a hot protein or soup instead—this keeps the salad crisp and refreshing every time.
FAQs
Can I substitute fish sauce in this Shredded Thai Salad with Avocado?
Absolutely! If you prefer a vegetarian or vegan version, you can replace fish sauce with soy sauce or tamari for a similar umami punch, although the flavor will be slightly different.
How ripe should the avocado be?
Choose an avocado that’s ripe but still firm enough to hold its shape when diced. Overripe avocado will become mushy and blend too much into the salad instead of adding those lovely creamy bites.
Can I add protein to this salad?
Yes, grilled chicken, shrimp, or tofu are all fantastic additions to make the salad more filling and protein-packed. Just add them in after tossing the salad and before serving.
Is this salad spicy?
It has a gentle kick thanks to the Sriracha sauce, but you can easily adjust the heat level by adding more or less Sriracha, or by topping with fresh chili slices for extra spice.
What’s the best way to shred the cabbage?
Use a sharp knife or a mandoline slicer to create thin, even shreds. This ensures the cabbage mixes well with the other ingredients and provides the perfect crunchy texture every time.
Final Thoughts
I can’t recommend this Shredded Thai Salad with Avocado enough—it’s one of those recipes that feels effortlessly impressive while being so simple to make. The freshness, creaminess, and slight spice create an unforgettable combination. Trust me, once you try it, this vibrant salad will quickly become a beloved staple in your recipe repertoire. Go ahead and give it a whirl; your taste buds will thank you!
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Shredded Thai Salad with Avocado Recipe
- Total Time: 15-20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and refreshing Shredded Thai Salad with Avocado combining crisp cabbage, sweet bell peppers, and creamy avocado, tossed in a tangy and slightly spicy lime-fish sauce dressing, perfect as a light lunch or side dish.
Ingredients
Vegetables & Herbs
- 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
Other Ingredients
- 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 the green cabbage finely, grate the carrots, and thinly slice the red bell pepper and green onions to create a mix of textures and colors.
- Make the Dressing: In a small bowl, whisk together fish sauce, freshly squeezed lime juice, sugar, and Sriracha sauce until the sugar dissolves and the dressing is well combined.
- Toss It Together: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, green onions, chopped cilantro, and roughly chopped roasted peanuts. Pour the prepared dressing over and toss everything thoroughly to coat.
- Add Avocado Last: Gently fold in the diced avocado at the end to maintain its creamy texture without mashing it.
- Chill Before Serving: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld and develop before serving.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce or tamari.
- Add a bit more Sriracha if you prefer a spicier salad.
- Serve chilled for best flavor and texture.
- Can be topped with fresh mint or basil for extra herbal notes.
- Use unsalted peanuts if you want to control sodium intake.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Thai salad, shredded cabbage salad, avocado salad, healthy salad, gluten free salad, fresh Thai dressing
