Ingredients
Scale
- 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