There’s something so refreshing about a crisp salad that bursts with both crunch and creaminess.
This shredded Thai salad with avocado combines crunchy cabbage, sweet bell peppers, and nutty peanuts with creamy avocado for the perfect balance.
It’s light, flavorful, and makes a vibrant side or a wholesome main dish.
Why You’ll Love This Recipe
This salad brings a mix of textures—crisp vegetables, creamy avocado, and crunchy peanuts.
The dressing is tangy, slightly spicy, and bright with lime juice.
It’s quick to make, requires no cooking, and is perfect for busy days.
The salad is versatile—you can enjoy it as a side or add protein to make it a full meal.
What You’ll Need (Ingredient Highlights)
Green cabbage provides a crisp, hearty base that holds up well.
Carrots add natural sweetness and vibrant color.
Red bell pepper gives crunch and a mild sweetness.
Avocado balances the crisp veggies with creamy richness.
Peanuts add a roasted, nutty crunch that ties everything together.
Fish sauce, lime juice, and Sriracha create the classic Thai-inspired tangy-spicy dressing.
Pro Tips Before You Start
Slice the vegetables evenly for a better mix and presentation.
Always add avocado last to prevent it from getting mushy.
Taste the dressing and adjust lime or Sriracha to your preference.
Chilling the salad helps the flavors meld beautifully.
Toast the peanuts lightly before chopping for even more depth of flavor.
How to Make Shredded Thai Salad with Avocado
Step 1 – Prepare the vegetables
Shred the cabbage, grate the carrots, and slice the bell pepper and green onions.
Step 2 – Mix the dressing
In a small bowl, whisk together fish sauce, lime juice, sugar, and Sriracha until smooth.
Step 3 – Combine the base
Place cabbage, carrots, bell pepper, green onions, cilantro, and peanuts in a large mixing bowl.
Step 4 – Toss with dressing
Pour the dressing over the vegetables and toss until well coated.
Step 5 – Add avocado
Gently fold in the diced avocado to keep its texture intact.
Step 6 – Chill and serve
Refrigerate the salad for 15–30 minutes before serving to let the flavors blend.
What to Serve Them With
Pair with grilled chicken or shrimp for a complete meal.
Serve as a light side with Asian-inspired dishes.
Enjoy it with jasmine rice or noodles for added substance.
Variations / Substitutions
Swap peanuts for cashews or almonds.
Add shredded cooked chicken, tofu, or shrimp for protein.
Replace fish sauce with soy sauce for a vegetarian option.
Use chili flakes instead of Sriracha for a different heat level.
Storage & Leftovers
Store in an airtight container in the fridge for up to 2 days.
For best freshness, add avocado just before serving.
If making ahead, keep dressing separate and toss before eating.
FAQs
Can I make this salad ahead of time?
Yes, but add the avocado just before serving to keep it fresh.
What can I use instead of fish sauce?
Soy sauce or tamari works well as a vegetarian substitute.
Can I make the dressing spicier?
Simply increase the amount of Sriracha or add chili flakes.
How do I keep avocado from browning?
Toss it gently in lime juice before adding to the salad.
Can I use purple cabbage instead of green?
Yes, it adds more color and works just as well.
What protein goes best with this salad?
Grilled chicken, shrimp, or tofu all pair beautifully.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled works in a pinch.
How long can leftovers last?
About 1–2 days in the fridge, though avocado may soften.
Can I make it nut-free?
Yes, leave out the peanuts or use roasted pumpkin seeds.
What if I don’t like cilantro?
You can replace it with fresh parsley or simply omit it.
Final Thoughts
This shredded Thai salad with avocado is a refreshing, colorful dish that’s as versatile as it is delicious.
It’s quick, healthy, and perfect for both everyday meals and entertaining.
Once you try it, it will easily become one of your go-to salads.
