Shredded Thai Salad with Avocado

Serves: 4



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


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit