Shredded Thai Salad with Avocado

HomeRecipesOtherBlogger RecipesShredded Thai Salad with Avocado

Total Time: 30 min

Learn more

Prep Time: 30 min

We aren’t exaggerating when we say this might be the prettiest salad you will ever make. Your plate will look like a rainbow of shredded cabbage, peppers and other fresh veggies, topped with vibrant slices of avocado. Prepare for all the Instagram likes.

Start cooking

Serves: 4

Ingredients
Instructions

Dressing 1/4 cup rice vinegar 1 clove garlic, minced 1 fresh ginger, peeled and minced 1 Tbsp. soy sauce 1 Tbsp. honey 3 Tbsp. sesame oil 1/4 cup sesame seeds Salad 3 carrots, peeled and thinly sliced 1/4 red cabbage, shredded 1/4 green cabbage, shredded 1 bell pepper, red, thinly sliced 1 bell pepper, yellow, thinly sliced 1 bunch scallions, thinly sliced 2 cups snow peas, thinly sliced 1/2 lb. smoked tofu, thinly sliced 2 ripe, Fresh California Avocados, seeded, peeled and sliced 1/2 cup peanuts, chopped 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh mint, chopped

Make the dressing: In a medium bowl, whisk the rice vinegar with the garlic, ginger, soy sauce, honey, sesame oil and sesame seeds to combine.
Make the salad: Toss the carrots with the red cabbage, green cabbage, red bell pepper, yellow bell pepper, scallions, snow peas and tofu.
Assemble the salad: Add the dressing to the salad and toss well to coat. Divide the salad among four plates and top each with half an avocado., Divide remaining ingredients among the four plates. Serve immediately.

Serving Suggestion: Add additional protein options to make this a dinner entrée.

Beverage Pairing: Glass of lemonade or chardonnay.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.