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Thai Salad with Avocado

Vibrant Thai Salad with Avocado for a Refreshing Twist

A refreshing and colorful Thai salad with creamy avocado, perfect for a quick no-cook meal.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Best Recipes
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups green cabbage Shredded
  • 1 cup carrots Grated or shredded
  • 1 red bell pepper Thinly sliced
  • 4 green onions Thinly sliced
  • ¼ cup cilantro Chopped
  • 1 avocado Diced
  • ¼ cup roasted peanuts Chopped
For the Dressing
  • 2 tablespoons fish sauce Can substitute with soy sauce
  • 1 tablespoon lime juice Can substitute with lemon juice
  • 1 tablespoon sugar Can use honey or agave syrup
  • 1 tablespoon Sriracha sauce Adjust according to taste

Equipment

  • mixing bowl
  • Whisk
  • knife
  • Mandoline

Method
 

Step‑by‑Step Instructions
  1. Wash and dry all veggies. Shred 4 cups of green cabbage and grate 1 cup of carrots. Thinly slice 1 red bell pepper and 4 green onions.
  2. In a small bowl, combine 2 tablespoons of fish sauce, the juice of 1 lime, 1 tablespoon of sugar, and 1 tablespoon of Sriracha. Whisk until well combined.
  3. In a large mixing bowl, combine shredded cabbage, grated carrots, sliced bell pepper, green onions, ¼ cup of chopped cilantro, and ¼ cup of roasted peanuts. Toss gently.
  4. Carefully dice 1 ripe avocado and gently fold it into the salad.
  5. Cover and refrigerate for 15-30 minutes before serving to enhance flavor.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 50mgCalcium: 30mgIron: 1mg

Notes

For best results, store dressing separately until serving to maintain crunchiness and freshness.

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