Name: Vibrant Shredded Thai Salad with Avocado
Prep time: 20 min
Total time: 20 min
Cuisine: Thai-inspired
Ingredients: 2 cups shredded cabbage (green or purple); 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 ripe avocado, diced; 1/4 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons chopped fresh mint or basil; 2 tablespoons roasted peanuts or cashews, roughly chopped; 3 tablespoons fresh lime juice; 1 tablespoon rice vinegar; 2 teaspoons honey or agave syrup; 1 teaspoon soy sauce or tamari; 1 teaspoon toasted sesame oil; 1 small garlic clove, minced; 1 small Thai red chili (or ½ teaspoon chili flakes), finely chopped

Why You’ll Love This Recipe

I love how this salad combines textures and bold flavors. It’s got the crunch of fresh vegetables, the creaminess of avocado, and a tangy, spicy dressing that ties everything together. It’s quick to make and always a hit during warm weather.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups shredded cabbage (green or purple)
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 ripe avocado, diced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons chopped fresh mint or basil
2 tablespoons roasted peanuts or cashews, roughly chopped

For the Dressing:
3 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 teaspoons honey or agave syrup
1 teaspoon soy sauce or tamari
1 teaspoon toasted sesame oil
1 small garlic clove, minced
1 small Thai red chili (or ½ teaspoon chili flakes), finely chopped

directions

I start by combining the shredded cabbage, carrots, bell pepper, red onion, cilantro, and mint in a large bowl.

Then I gently fold in the diced avocado, making sure it stays intact and creamy.

In a small bowl, I whisk together the lime juice, rice vinegar, honey, soy sauce, sesame oil, garlic, and chopped chili until everything is smooth and well mixed.

I pour the dressing over the salad and toss gently to coat everything evenly.

Finally, I sprinkle roasted peanuts or cashews on top for extra crunch and flavor.

Letting the salad rest for 5–10 minutes before serving helps the flavors meld beautifully.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes
Servings: 4 servings
Kcal: 200 kcal per serving

Variations

Sometimes I add cooked rice noodles or shredded rotisserie chicken to make this salad more filling. If I want extra crunch, I throw in thinly sliced radishes or cucumbers. The dressing can also be made creamier with a spoonful of peanut butter.

storage/reheating

I store leftovers in an airtight container in the fridge for up to a day. Because of the avocado, I avoid making it too far in advance. I don’t reheat this salad—it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

Yes, but I wait to add the avocado until just before serving so it stays fresh and green.

Can I substitute another dressing?

Definitely. A peanut sauce or even a basic lime vinaigrette works well too.

What type of cabbage is best?

I use green or purple cabbage depending on what I have. Both work great and add nice texture.

Can I skip the chili?

Yes. If I want a milder salad, I just leave it out or use a pinch of chili flakes.

Can I use lemon instead of lime?

Lime is traditional, but lemon works in a pinch if I don’t have limes on hand.

Conclusion

This Vibrant Shredded Thai Salad with Avocado is one of my favorite ways to enjoy a fresh, healthy meal that doesn’t compromise on flavor. It’s a fast and easy option that’s as beautiful as it is delicious—ideal for lunch or as a stunning side.