Easy Shredded Thai Salad with Avocado for Spring
This Easy Shredded Thai Salad with Avocado is a refreshing and vibrant dish perfect for spring. Packed with colorful vegetables and a zesty dressing, it's a healthy option for any meal.
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
- Shred the cabbage, grate the carrots, and slice the bell pepper and green onions.
- Mix the fish sauce, lime juice, sugar, and Sriracha in a small bowl.
- Combine the vegetables, cilantro, and peanuts in a large bowl, then drizzle the dressing over and stir.
- Gently fold in the diced avocado to maintain its texture.
- Refrigerate the salad for 15-30 minutes before serving to enhance the flavors.
Notes
The salad can be prepared in advance by keeping the ingredients separate until just before serving to maintain freshness. Alternatives for avocado include mango or diced cucumber for a different texture. This salad is suitable for meal prep and can be stored in an airtight container in the refrigerator for up to three days. It is best enjoyed cold to retain its crunch.