Description
A vibrant, no-cook Shredded Thai Salad with Avocado that’s perfect for busy weeknights and full of fresh flavors.
Ingredients
Scale
- 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