This vibrant Shredded Thai Salad with Avocado comes together in about 15 minutes and requires no cooking at all for a quick and easy dinner that your family will love! Switch up the veggies to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those odds and ends that are lurking in your produce drawer! You know the ones I’m talking about, right? Let’s dive into this delicious, fresh salad that’s perfect for busy weeknights!
Ingredient Breakdown
Before we jump into the how-to of making this incredible salad, let’s break down what you’ll need:
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
½ cup fresh cilantro, chopped
¼ cup roasted peanuts, chopped
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or agave syrup
Juice of 2 limes
Salt and pepper to taste
Let’s Get Cooking!
Step 1: Prepare Your Ingredients
Start by grabbing your chopping board and knife. Take your green cabbage and slice it into thin ribbons if you’re starting with a whole head. You want a nice, even shred. A sharp knife makes the job easier!
Next up, shred your carrots, slice the bell pepper and cucumber, and chop that cilantro like a pro. Seriously this salad is nothing short of a colorful symphony waiting to happen.
Step 2: Make the Dressing
In a small bowl, whisk together your soy sauce, sesame oil, honey, and the juice from the limes. Give it a good stir until everything’s nicely mixed. Take a whiff, it should smell amazing! If you prefer a little more zing, add a pinch of lime zest!
Step 3: Combine Everything
In a large bowl, toss together all your freshly chopped veggies: the shredded cabbage, carrots, bell pepper, cucumber, and cilantro. It’s about to get colorful! Now, drizzle in that dressing we just made and toss everything together with your hands or tongs until it’s thoroughly mixed.
Step 4: Garnish and Serve
Just before serving, gently fold in your diced avocado and sprinkle the chopped peanuts on top for garnish. You want the avocado to stay intact so it can bring that creamy goodness to each bite. Serve it right away and watch as your family dives in, this is definitely going to be the star of your dinner table!
Why I Love This Salad
This Shredded Thai Salad with Avocado is one of my go-to recipes when I need something quick, delicious, and nutritious. Seriously, it’s loaded with flavor and feels like such a treat my kids love it, and that’s saying something! I’m a real sucker for crunchy salads, especially when they’re packed with fresh ingredients. Plus, customizing it is a breeze: you can add whatever you’ve got lying around! Leftovers? Toss them in!
This is comfort food for me in a colorful, fresh way perfect for those warmer months or really any weeknight when I’m trying to squeeze in a little extra nutrition. And the best part is that it’s super versatile, so you’ll never get bored!
If you loved this recipe, be sure to check out my Tuna White Bean Salad, my Fresh Brussels Sprout Salad, or my Easy Pesto Chicken Salad!
Why This Recipe Works
Quick & Easy
This salad comes together in under 15 minutes yep, you heard me right! Perfect for those busy weeknights when you just need to whip up something healthy and satisfying.
Minimal Cleanup Required
No cooking means very little cleanup! Just a cutting board, knife, and a couple of bowls. It doesn’t get much simpler than that!
Crowd-Pleaser
The whole family will love it! With its bright colors and vibrant flavors, this salad is sure to be devoured by both kids and adults alike.
Customizable
Feel free to switch up the ingredients based on what you have on hand. Got some leftover chicken? Toss it in! Extra veggies that need using up? Go for it!
Perfect for Meal Prep
This salad is a wonderful option for meal prepping! Assemble everything except the avocado and peanuts ahead of time, and you’ll have a fresh salad at your fingertips all week long! Just add those fresh ingredients right before enjoying your meal.
Serving Suggestions
Now that you’ve made this fabulous salad, let’s talk about what to serve it with! It pairs beautifully with grilled chicken, shrimp tacos, or even some crispy tofu for a hearty vegetarian meal. You can add a bed of quinoa or brown rice underneath to make it a complete meal, too!
Storage and Reheating
If you have any leftovers (which is rare, but it can happen!), store them in an airtight container in the refrigerator. It’ll stay fresh for about 2-3 days. Just keep in mind that the avocado might brown a bit but hey, it’ll still taste amazing! Now, usually salads don’t reheat well, so I recommend enjoying this one cold.
Is It Freezer Friendly?
This salad isn’t really freezer-friendly since the fresh veggies can lose their crispy texture once thawed. It’s best enjoyed fresh, so try to make just the amount you need for a meal!
Final Thoughts
And that’s all there is to it! Trust me, this Shredded Thai Salad with Avocado will become one of your new favorite go-to recipes, especially when you’re the busy cook in the house. It’s fresh, quick, and so versatile you can whip it up any night of the week with whatever you have lying around.
Food is really about bringing people together, you know? I love sharing these moments with my family around the dinner table, digging into delicious, wholesome meals that we can all enjoy together. So, what are you waiting for? Grab those ingredients and make this salad tonight!
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Print
Quick and Easy Shredded Thai Salad with Avocado
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, no-cook Shredded Thai Salad with Avocado that’s perfect for busy weeknights and full of fresh flavors.
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
- ½ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Prepare your ingredients by shredding the cabbage and carrots, slicing the bell pepper and cucumber, and chopping the cilantro.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, and lime juice until well mixed.
- In a large bowl, toss together all the veggies with the dressing until thoroughly mixed.
- Gently fold in the diced avocado and sprinkle chopped peanuts on top for garnish. Serve immediately.
Notes
Great for meal prep! Store veggies separately and add avocado and peanuts right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
