Shredded Thai Salad with Avocado
A refreshing and crunchy salad featuring shredded vegetables and creamy avocado, all tossed in a zesty Thai-inspired dressing.
Ingredients
Salad Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 ripe avocado, diced Ensure it's ripe for creamy texture.
- ½ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped For garnish and crunch.
Dressing Ingredients
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- Juice of 2 limes
- to taste g salt and pepper
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, carrots, bell pepper, and cucumber. Toss them gently to create a vibrant mix.
- Carefully fold in the diced avocado, ensuring they remain intact for that creamy texture.
Making the Dressing
- In a separate bowl, whisk together lime juice, soy sauce, sesame oil, and honey (or agave). Taste and adjust with salt and pepper if needed.
Combining
- Pour the dressing over the salad mixture and gently toss until everything is well-coated.
Garnish and Serve
- Top the salad with chopped cilantro and roasted peanuts for added flavor and crunch.
- Enjoy your beautiful Shredded Thai Salad with Avocado as a hearty side dish or a main course.
Notes
Feel free to swap in any seasonal veggies you have on hand! For a creamier dressing, add a spoonful of peanut butter. Store any leftovers in an airtight container in the refrigerator for up to 2 days.