Shredded Thai Salad with Avocado
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.