Description
This vibrant Thai salad with avocado is packed with cabbage, carrots, herbs, and peanuts, tossed in a zesty lime chili dressing for a refreshing plant-based dish.
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
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
Instructions
In a large bowl, combine cabbage, carrots, bell pepper, onion, cilantro, and mint.
Gently fold in diced avocado.
Whisk dressing ingredients in a small bowl until well blended.
Pour dressing over salad and toss gently to coat.
Top with roasted peanuts or cashews.
Let sit for 5–10 minutes before serving for optimal flavor.
Notes
Add rice noodles or chicken for a heartier dish.
Radishes or cucumbers boost the crunch.
A spoonful of peanut butter in the dressing adds creaminess.
Best served fresh due to avocado.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Thai-inspired, Asian fusion
