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A bowl of colorful Shredded Thai Salad with Avocado, featuring cabbage, carrots, red peppers, cilantro, and a creamy dressing.
Layla

Shredded Thai Salad with Avocado

Crunchy, vibrant vegetables tossed in a tangy lime-fish sauce dressing with creamy avocado - a refreshing Thai-inspired salad that comes together in minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups green cabbage shredded, about 1/2 small head
  • 2 cups red cabbage shredded, about 1/4 small head
  • 2 medium carrots shredded or julienned
  • 1 medium cucumber seeds removed, julienned
  • 1 cup fresh cilantro roughly chopped, leaves and tender stems
  • 2 large avocados ripe but firm, sliced
  • 1/3 cup roasted peanuts roughly chopped
For the Dressing
  • 3 tbsp fish sauce
  • 3 tbsp fresh lime juice about 2 limes, freshly squeezed
  • 2 tbsp palm sugar or light brown sugar packed
  • 2 cloves garlic minced or grated
  • 1 Thai bird chile or serrano thinly sliced, seeded for less heat

Equipment

  • Large Mixing Bowl
  • Small bowl for dressing
  • Mandoline or sharp knife
  • Microplane or fine grater

Method
 

Make the Dressing
  1. In a small bowl, combine fish sauce, lime juice, and sugar. Whisk vigorously for 30 seconds until the sugar is mostly dissolved. Stir in garlic and chile. Let sit 5 minutes to mellow the raw garlic bite.
Prep the Vegetables
  1. In a large bowl, toss green and red cabbage with 1/2 teaspoon salt. Massage lightly with your hands for 1 minute to soften slightly. This helps the cabbage absorb dressing and improves texture.
  2. Add carrots, cucumber, and cilantro to the bowl. Toss to combine evenly.
Dress and Rest
  1. Pour dressing over vegetables and toss thoroughly for 1 minute, ensuring every shred is coated. Let stand at room temperature for 10 minutes so flavors meld. The cabbage will soften slightly but keep its crunch.
Finish and Serve
  1. Taste and adjust seasoning - add more lime if flat, more fish sauce if bland. Transfer to a serving platter or individual bowls. Nestle avocado slices throughout and scatter peanuts over top. Serve immediately.

Notes

For a vegan version, substitute soy sauce for fish sauce and add 1/2 teaspoon white miso for depth. The dressed cabbage base keeps well in the fridge for 2 hours, but add avocado and peanuts just before serving to prevent browning and sogginess. For extra protein, top with grilled shrimp or shredded rotisserie chicken.