Busy moms know that quick, healthy meals make all the difference during a hectic week. This Shredded Thai Salad with Avocado ticks all the boxes. It’s vibrant, fresh, and loaded with nutrients. Plus, it’s simple enough to whip up in no time, making it perfect for family lunches or dinners.
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Why You Will Love This Recipe
This Shredded Thai Salad with Avocado is a winner for families. First, it requires minimal prep time, letting you spend less time in the kitchen. The colorful vegetables appeal to kids, making it easier to introduce them to new flavors. Additionally, the creamy avocado adds a comforting texture while the dressing brings a delightful tang. This salad not only pleases the palate but also fits seamlessly into your busy lifestyle.
How to Make Shredded Thai Salad with Avocado
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
Directions
- Prepare the Veggies: Shred cabbage, grate carrots, and slice bell pepper and green onions.
- Make the Dressing: Whisk together fish sauce, lime juice, sugar, and Sriracha in a small bowl.
- Toss It Together: In a large bowl, combine veggies, cilantro, and peanuts. Pour dressing over and mix well.
- Add Avocado Last: Gently fold in diced avocado to maintain its texture.
- Chill Before Serving: Refrigerate for 15-30 minutes to let flavors meld.
Shredded Thai Salad with Avocado
A vibrant and nutritious salad featuring shredded cabbage, carrots, bell pepper, and creamy avocado, dressed in a tangy sauce.
- Total Time: 15 minutes
- Yield: 4 servings 1x
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
- Prepare the Veggies: Shred cabbage, grate carrots, and slice bell pepper and green onions.
- Make the Dressing: Whisk together fish sauce, lime juice, sugar, and Sriracha in a small bowl.
- Toss It Together: In a large bowl, combine veggies, cilantro, and peanuts. Pour dressing over and mix well.
- Add Avocado Last: Gently fold in diced avocado to maintain its texture.
- Chill Before Serving: Refrigerate for 15-30 minutes to let flavors meld.
Notes
Store any leftovers in an airtight container in the refrigerator for up to two days. Avoid adding the avocado until ready to serve to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
How to Serve
You can serve this salad as a light main dish or as a side for grilled chicken or fish. It pairs wonderfully with rice dishes and makes for great meal prep. You can also serve it in lettuce wraps for a fun twist that kids will love.
How to Store
Store any leftovers in an airtight container in the refrigerator. This salad keeps well for up to two days, but the avocado may brown slightly. Avoid adding the avocado until you are ready to serve to keep the texture fresh. Simply give it a quick stir before serving if it sits for a while.
Tips and Variations
Feel free to customize this salad based on your family’s preferences. Add shredded chicken for more protein or swap the peanuts for cashews if allergies are a concern. You can also try adding slices of cucumber for extra crunch. If Sriracha is too spicy for your little ones, omit it or use a mild chili sauce instead.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours ahead, but skip adding the avocado until just before serving.
What if I don’t have fish sauce?
You can substitute soy sauce or tamari for a vegetarian version.
How can I make this salad vegan?
Simply omit the fish sauce and substitute with extra lime juice or a splash of soy sauce for flavor.
Conclusion
Give this Shredded Thai Salad with Avocado a try. It’s fresh, easy, and perfect for busy days. Your family will love the tasty mix of flavors, and you’ll love how quick it is to prepare. Save this recipe for later, and enjoy the delicious salads to come!
