Name: Shredded Thai Salad with Avocado Recipe
Prep time: 15 min
Total time: 30 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

If you’re searching for a salad that bursts with vibrant colors, tantalizing textures, and bold flavors, you have to try this Shredded Thai Salad with Avocado. It’s a bright, refreshing mix of crunchy shredded cabbage, sweet carrots, and crisp bell peppers, all brought to life by a zesty, tangy dressing and the creamy richness of ripe avocado. This salad strikes the perfect balance between fresh, spicy, and buttery, making it a standout dish whether you’re enjoying it as a light lunch or a side at dinner. Plus, it’s packed with wholesome ingredients that make every bite feel both indulgent and nourishing.

Shredded Thai Salad with Avocado Recipe - Recipe Image

Ingredients You’ll Need

Getting this Shredded Thai Salad with Avocado just right is all about having simple, fresh ingredients that each add their own unique flair. From the crisp veggies to the punchy dressing components, every item plays its part in making this salad absolutely crave-worthy.

2 cups shredded green cabbage: Provides a crunchy, fresh base that’s mildly sweet and crisp.
1 cup grated carrots: Adds natural sweetness and vibrant orange color to the mix.
1 red bell pepper, thinly sliced: Brings a sweet, slightly tangy crunch with gorgeous red tones.
3 green onions, sliced: Offers mild oniony notes that add a subtle kick without overpowering.
½ cup fresh cilantro, chopped: Infuses the salad with fragrant, herbaceous brightness that lifts every bite.
1 ripe avocado, diced: Introduces a creamy, buttery texture that contrasts beautifully with the crisp veggies.
½ cup roasted peanuts, roughly chopped: Adds a satisfying crunch and nutty depth.
2 tbsp fish sauce: Delivers the essential salty umami that makes the dressing pop with authentic Thai flavor.
3 tbsp freshly squeezed lime juice: Adds zingy acidity that brightens and balances the salad perfectly.
1 tsp sugar: Rounds out the dressing with a touch of sweetness to counterbalance the acidity and spice.
1 tsp Sriracha sauce: Gives a gentle heat that wakes up the palate without overwhelming the other ingredients.

How to Make Shredded Thai Salad with Avocado

Step 1: Prepare the Veggies

Start by shredding the green cabbage and grating the carrots; these form the crunchy foundation of the salad. Thinly slice the red bell pepper and green onions, making sure the pieces are uniform so the texture feels balanced throughout.

Step 2: Make the Dressing

In a small bowl, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha sauce. This combination is simple but packs an intense burst of flavor, marrying salty, sour, sweet, and spicy notes that make the salad truly sing.

Step 3: 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 dressing over everything and toss vigorously to ensure each bite is evenly coated with that delicious tangy sauce.

Step 4: Add Avocado Last

Gently fold in the diced ripe avocado at this stage. Adding it last protects the creamy texture and prevents it from getting mashed up, so you can enjoy those lovely buttery chunks in every forkful.

Step 5: Chill Before Serving

Pop the salad in the refrigerator for 15 to 30 minutes; this resting time lets all the flavors meld beautifully, allowing the tangy dressing to soften the edges of the veggies without losing their delightful crunch.

How to Serve Shredded Thai Salad with Avocado

Garnishes

Sprinkle some extra chopped roasted peanuts or fresh cilantro over the top just before serving to boost the texture and freshness. A light drizzle of chili oil or a squeeze of lime can elevate the flavors and add some extra color drama as well.

Side Dishes

This salad pairs wonderfully with simple grilled chicken, shrimp, or even tofu for a fuller meal. It also complements rice bowls or wraps beautifully, making it a versatile side that enhances any Asian-inspired feast.

Creative Ways to Present

For a dinner party, try serving the Shredded Thai Salad with Avocado in individual lettuce cups or mini bamboo bowls for a charming presentation. You can also layer it in clear glass jars for a visually stunning, grab-and-go lunch option that shows off all the colorful, fresh ingredients.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days to keep it fresh and crisp. To maintain the best texture, keep the avocado separate if possible and add it just before eating.

Freezing

Because of the avocado and fresh veggies, this salad doesn’t freeze well; freezing can change the texture and flavor. It’s best to enjoy it fresh or within a couple of days stored in the fridge.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t recommended. If you prefer, let refrigerated leftovers sit out for 10 minutes before serving to take the chill off and revive the flavors.

FAQs

Can I substitute the fish sauce for a vegetarian option?

Absolutely! Tamari or a soy sauce-based substitute works well and still gives that umami kick without animal products, ideal for vegan or vegetarian diets.

How can I make the salad less spicy?

Simply reduce or omit the Sriracha sauce to tame the heat, or swap it out with a milder chili sauce. You can always add a little spice later if you want it bolder.

What’s the best way to dice the avocado?

Peel the avocado carefully, slice it into even cubes, and add it gently to the salad last to keep the pieces intact and creamy.

Can I add protein to this salad?

Yes! Grilled shrimp, sliced chicken breast, or tofu cubes make excellent additions that turn this salad into a more substantial meal.

Is this salad gluten-free?

Yes, all the ingredients in this Shredded Thai Salad with Avocado are naturally gluten-free. Just be sure to check your fish sauce or soy sauce labels to avoid hidden gluten.

Final Thoughts

This Shredded Thai Salad with Avocado is one of those rare dishes that manages to feel indulgent and healthy all at once. Its vibrant colors and bold flavors bring a taste of Thailand right to your table in the simplest way possible. I encourage you to dive into this salad the next time you want something fresh, zesty, and downright delicious—you won’t be disappointed!

Shredded Thai Salad with Avocado Recipe

★★★★★

5.3 from 24 reviews

Author: Olivia
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A fresh and vibrant Shredded Thai Salad with Avocado, combining crunchy cabbage, sweet carrots, and zesty lime dressing with a creamy avocado finish. Perfect as a light lunch or side dish, this salad delivers authentic Thai flavors with a balance of sweet, sour, and spicy notes.

Instructions

Prepare the Veggies: Shred the green cabbage, grate the carrots, and thinly slice the red bell pepper and green onions to create fresh, crunchy vegetable base for the salad.
Make the Dressing: In a small bowl, whisk together the fish sauce, freshly squeezed lime juice, sugar, and Sriracha sauce until well combined for a balanced sweet, salty, sour, and spicy dressing.
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 dressing over the salad and toss thoroughly to coat all the ingredients evenly.
Add Avocado Last: Gently fold the diced avocado into the salad with care to maintain its creamy texture and prevent it from mashing.
Chill Before Serving: Refrigerate the salad for 15-30 minutes to allow the flavors to meld nicely and serve chilled for best taste and texture.

Notes

Use ripe but firm avocado to avoid mushiness in the salad.
Adjust Sriracha quantity according to your preferred spice level.
For a vegetarian version, substitute fish sauce with soy sauce or tamari.
Chilling the salad enhances the flavor melding but it can also be served immediately.
Roast your own peanuts for fresher flavor or use pre-roasted peanuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook, Tossed
Cuisine: Thai