Name: Shredded Thai Salad with Avocado
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups shredded green cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 2 ripe avocados, sliced; ⅓ cup roasted peanuts, chopped; ¼ cup fresh cilantro, chopped; 3 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon sesame oil; 1 clove garlic, minced

So, Let Me Tell You About My Shredded Thai Salad with Avocado

I have this thing I do when dinner rolls around and my brain's about as sharp as a soup spoon — I raid the fridge, grab whatever veg is lurking, and try not to stress. That's honestly how I landed on this Shredded Thai Salad with Avocado (which, weirdly, my dad still calls "that green confetti thing"). It started out as a leftover marathon after a sticky summer BBQ, and now it’s become sort of a weeknight standby. I’ve even made it while wearing oven mitts, which is... not recommended. But hey, you live and learn.

Why You'll Love This Salad (Or, At Least, Why I Do)

I make this pretty much anytime: when I want something fresh or if the weather pretends it's beach season. My family goes absolutely bonkers for it because it’s got crunch, tang, and a bit of creamy avocado action (even my cousin who "doesn’t like salad" always asks for seconds). It’s ridiculously forgiving too — I've over-shredded the carrots and under-chopped the cabbage and it’s still good. Oh, and—this is probably oversharing—I've dropped the dressing bowl on the floor, only to discover that apparently my dog likes Thai flavors. Who knew?

What You'll Need — Plus My Lazy Swaps

Half a green cabbage, shredded (I sometimes use those bagged slaw mixes when I can’t be fussed — honestly they work fine)
2 medium carrots, julienned (sometimes I just grate ‘em—don’t tell my mom)
Red bell pepper, thinly sliced (or yellow, or whatever's teetering in the crisper drawer)
1 ripe avocado, diced (Hass is my favorite but any kind — well, except super stringy ones)
Handful of fresh cilantro, chopped (my friend Maria swears by mint here, which I have to admit, is surprisingly nice)
3 spring onions, sliced (or just regular onion chopped real small)
½ cup roasted peanuts, roughly chopped (my gran insisted on salted, but plain’s good too)
Optional add: sliced grilled chicken or tofu if you want it hearty
For the dressing:
- Juice of 2 limes (if you only have bottled, just go easy. Learned that the hard way)
- 2 tablespoon soy sauce or tamari if gluten-free
- 1 tablespoon honey or maple syrup
- 2 teaspoon toasted sesame oil (I once used regular olive oil—honestly, not the same, but it works in a pinch)
- 1 garlic clove, minced
- 1 small red chili, finely chopped (deseed if you’re not a hero—or skip for kids)

Okay, Let's Do This — Quick & Not-So-Quick Steps

First up, make the dressing — just toss all the dressing bits in a jar or a mug (I literally use a coffee mug half the time), screw the lid on, and shake till it’s mixed. Taste it — it's where you wanna tweak for more tang or sweetness. This is usually where I sneak a little spoonful and sometimes adjust the lime; don't be shy, it's how you learn what you like!
Chop or shred all your veg and dump in a big mixing bowl. If it looks a bit chaotic, good — that's what we want. I always throw the avocado in last; otherwise, it kinda mushes everywhere while mixing (unless, hey, you like it creamier — no judgment).
Pour the dressing over, toss everything together (I sometimes use my hands — nobody’s looking), then scatter peanuts on top. I pick a leaf and taste it straight from the bowl at this point, just to see if it needs more seasoning. It never hurts to taste twice!
Done! Serve straight away or stick in the fridge if you can actually resist.

Lil' Notes from My Mistakes

If your avocado's mushy, just press on — I swear it kinda becomes the dressing. Pretty tasty, actually.
Used pre-shredded bags? No one will know if you don’t tell — just say it’s “rustic.”
Go easy on the soy if you’re using salted peanuts, or it turns into a salt-fest (been there, drunk three glasses of water after).

Variations I’ve Tested — And One That Flopped

Swapped out peanuts for cashews: totally works!
Added sliced mango once: wow, new favorite. Seriously. Try it.
Tried with zoodles (spiralized zucchini)—never again, went a bit rubbery. Case closed.
If you want more protein, toss in grilled shrimp. I got this hack from Minimalist Baker’s blog — she’s got great tricks, especially for veg options.

Don’t Have the Proper Gadget?

If you don’t have a proper shredder or mandoline, just use a sharp knife or (this is what I actually do) use a cheese grater for the carrots. I’ve also used kitchen scissors in an emergency — it’s not pretty, but gets the job done! If you find yourself really short on tools, here’s a resource I like: Serious Eats cabbage shredding tips.

On Storage... Eh, Not That It’s Ever Needed Here

Truthfully, this salad rarely makes it to the next day form my place (I'm not even kidding — someone sneaks a midnight bowl). If you have leftovers, they’ll keep about a day in the fridge; just squeeze a little lime over the top if you want the avocado to look less sad. I think it tastes even punchier after chilling a while, though maybe that's just me?

How I Love to Serve It (Or How to Make It Fancy)

I like to heap this into big bowls and just let everybody dig in. Sometimes I top with extra herbs or a few more peanuts for crunch. Oh, and if you’re feeling downright posh, add a wedge of lime on the side. My aunt likes to serve it with sticky rice, which is... unique, but actually works great.

What I’ve Learned the Hard Way — My "Pro Tips"

Don’t let the salad sit with dressing for hours before eating, unless you want a slightly soggy vibe (which, to be fair, some people like but I don't).
Once tried to rush the prep by dumping everything in at once, but then the herbs clumped and it was a mess. Mix the dressing separate first, it’s not worth the shortcut.
Taste as you go! The limes can be unpredictable — sometimes barely any juice, or they go wild and drown everything. Squeeze with caution.

FAQs — Stuff People Really Ask (and My Honest Answers)

Can I make this ahead?: Sorta, but keep the dressing and avocado separate until right before serving. Otherwise, you might end up with a sad mush (not the good kind!).
Can I skip the peanuts?: Sure thing! Try toasted pumpkin seeds if you've got a nut allergy — they crunch up nicely.
This isn’t very spicy — how do I turn up the heat?: Add more chili or even a few drops of sriracha. One time I did a full red chili with seeds and, whoa, maybe don’t do that if you like your taste buds.
What’s the best way to shred cabbage?: If you’ve got a food processor, go for it! But honestly, a sharp knife works fine (I only cut myself once...that week).
I don’t like cilantro — any good swap?: Toss in fresh basil or mint, or just skip the herbs if you’re not fussed. It’ll still taste great — promise!

And that's it — if you try it, let me know how it turns out! Or if you randomly invent a new twist (and it goes weird), I’m all ears. It’s only food; have a bit of fun with it.

Shredded Thai Salad with Avocado