Name: SHREDDED THAI SALAD WITH AVOCADO Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Thai
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

Jump to Recipe·5 from 13 reviews

Bright, bold, and bursting with flavor, this SHREDDED THAI SALAD WITH AVOCADO is the salad you’ll crave all season long. Crisp cabbage, sweet carrots, and juicy bell pepper create the crunchy backbone, while creamy avocado brings a luscious twist. A zippy, tangy dressing ties everything together with the perfect pop of heat and umami. This salad dazzles at summer parties, but it’s so easy and quick to make, you’ll want it on your weekday lunch rotation, too. Trust me, your tastebuds (and your guests) are in for a serious treat!

SHREDDED THAI SALAD WITH AVOCADO Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of fresh, simple ingredients can come together to create such delicious complexity. Each addition to this SHREDDED THAI SALAD WITH AVOCADO brings something unique—be it crunch, creaminess, color, or a punch of Thai flavor.

Shredded green cabbage: Adds a crisp, sturdy foundation and soaks up the tangy dressing beautifully.
Grated carrots: Give the salad a pop of sweet flavor and beautiful vibrant color.
Red bell pepper: Brings a juicy sweetness and a brilliant splash of red to every forkful.
Green onions: Lend subtle sharpness and freshness that balance the flavors.
Fresh cilantro: Provides those classic Thai herbal notes and an aroma that instantly wakes up the salad.
Ripe avocado: The creamy MVP! Its smooth texture pairs perfectly with all the crunchy veggies.
Roasted peanuts: A toasty, salty crunch that echoes the flavors of Thai street food.
Fish sauce: Delivers deep umami and authentic Southeast Asian taste; don’t skip it!
Freshly squeezed lime juice: Brings zesty brightness and ties the whole dish together.
Sugar: A touch of sweetness to balance out the tart and spicy notes.
Sriracha sauce: Packs a just-right kick of heat and a hint of garlicky flavor.

How to Make SHREDDED THAI SALAD WITH AVOCADO

Step 1: Prepare the Veggies

Start by shredding your green cabbage into thin ribbons (a sharp knife or mandoline makes this quick work), then grate the carrots, and slice the bell pepper and green onions. Taking a few extra moments to get the veggies nice and thin really pays off with each crunchy, colorful bite.

Step 2: Make the Dressing

In a small bowl or measuring cup, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha. The result is a dressing that balances salty, tangy, sweet, and spicy—just like your favorite Thai dishes. Set it aside; it’s about to tie the whole salad together.

Step 3: Toss It Together

In your biggest salad bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, green onions, fresh cilantro, and chopped roasted peanuts. Pour the zesty dressing over the top and toss everything well so that each veggie strand gets coated in flavor.

Step 4: Add Avocado Last

Time for the creamy element! Add your diced avocado gently to the bowl, using a soft spatula or clean hands to fold it in. This keeps the avocado pieces intact and ensures those buttery bites shine in every serving of SHREDDED THAI SALAD WITH AVOCADO.

Step 5: Chill Before Serving

Pop the finished salad in the fridge for 15 to 30 minutes. This short rest lets the veggies absorb the dressing and allows all those wonderful flavors to meld beautifully. Trust me, that little bit of patience is rewarded tenfold!

How to Serve SHREDDED THAI SALAD WITH AVOCADO

Garnishes

Finish with a flourish! A sprinkle of extra chopped peanuts adds even more crunch, and a handful of fresh cilantro leaves or a few additional slices of red chili (if you like extra heat) make your SHREDDED THAI SALAD WITH AVOCADO look straight out of a restaurant.

Side Dishes

This salad is super versatile. For a light meal, enjoy it solo or pile it alongside grilled chicken, tofu, or shrimp. It pairs marvelously with a bowl of jasmine rice or a scoop of sticky rice to make it even more satisfying.

Creative Ways to Present

If you’re entertaining, try serving this salad in lettuce cups for a fun, hand-held appetizer. You can also layer it over a bed of mixed greens, or assemble it in colorful mason jars for a portable, make-ahead lunch. SHREDDED THAI SALAD WITH AVOCADO always impresses, no matter how you serve it!

Make Ahead and Storage

Storing Leftovers

Store any leftover SHREDDED THAI SALAD WITH AVOCADO in an airtight container in the fridge. Thanks to the sturdy veggies, it will stay crisp and flavorful for up to 2 days, though you may want to add fresh avocado when serving again to keep it extra creamy.

Freezing

This salad isn’t ideal for freezing, since the veggies and avocado will lose their fresh, crisp texture when thawed. For best results, enjoy your SHREDDED THAI SALAD WITH AVOCADO fresh from the fridge.

Reheating

There’s no need to reheat—this salad is best served cold or at room temperature. If the dish has been chilled, let it sit out for 10 minutes for peak flavor. If you find the salad needed a freshness boost, toss in a squeeze of lime or a few new avocado slices before serving.

FAQs

Can I make this salad vegan?

Absolutely! Simply swap out the fish sauce for soy sauce or tamari, and the rest of the ingredients are already plant-based.

What can I use instead of peanuts for allergies?

If you’re avoiding peanuts, try roasted cashews or sliced almonds for a similar crunch, or even use toasted sunflower seeds to keep it nut-free.

How far in advance can I prep SHREDDED THAI SALAD WITH AVOCADO?

You can prep all the veggies and make the dressing ahead of time. Keep them separate in the fridge, then toss everything together and add the avocado just before serving for the freshest result.

Will the avocado brown if stored?

Avocado can brown with time, but the acidity from the lime juice in the dressing helps slow this process. For the greenest avocado, wait to add it until right before eating.

Is this salad spicy?

There’s a gentle heat from the Sriracha, but you can easily adjust the amount or leave it out entirely if you prefer a milder salad.

Final Thoughts

This SHREDDED THAI SALAD WITH AVOCADO is so much more than just a side—it’s a celebration of texture, flavor, and color that brings instant sunshine to your table. Dive in, enjoy every crunchy, creamy bite, and discover just how easy (and crave-worthy) homemade Thai salad can be!