Thai Salad with Avocado Recipe – Refreshing Shredded Zest
There are some days when my body just calls out for something intensely fresh, vibrant, and full of texture. Not a sad, limp salad, but one that’s satisfying and genuinely exciting to eat. This Thai Salad with Avocado Recipe is exactly that. It’s a wonderful jumble of crunchy shredded vegetables, fragrant herbs, and salty roasted peanuts, all brought together with a zesty, savoury-sweet dressing. The real star, though, is the avocado. Its creamy, buttery texture is the perfect counterpoint to the crispness of the other ingredients, making every bite feel both wholesome and indulgent.
This is my go-to recipe when I need something quick but impressive. It works beautifully for a light lunch on a warm day, a colourful side dish for a barbecue, or even a substantial main course if you add some grilled chicken or prawns. It’s the kind of dish that looks like it took ages to prepare, with all its finely sliced components, but it actually comes together in about 30 minutes. It’s a recipe for anyone who loves the bold, balanced flavours characteristic of Thai cuisine but wants to create it at home with accessible ingredients.
Recipe Overview
This shredded thai salad is all about the interplay of textures and flavours. You get the crunch from the cabbage and carrots, a cool crispness from the cucumber, and a rich creaminess from the avocado. The dressing hits all the right notes: it’s sharp from the lime, deeply savoury from the fish sauce, and has a gentle warmth from the fresh chilli. It’s a truly refreshing salad that feels both light and completely satisfying. After testing this recipe five times, I finally got it just right, balancing the dressing perfectly so it coats everything without making it soggy.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Thai Salad with Avocado Recipe
- Genuine Flavour: The dressing is the heart of this thai avocado salad. The fresh lime juice provides a bright acidity that cuts through the richness of the avocado, while the fish sauce adds a complex, savoury depth that you just can’t replicate. A hint of honey balances it all out, creating a dressing you’ll want to put on everything.
- Ready in 30 Minutes: From chopping the first vegetable to the final toss, this entire dish is on the table in about half an hour, making it ideal for a healthy weeknight meal.
- Flexible Recipe: This recipe is a fantastic template. Don’t have red cabbage? Use white cabbage or even finely shredded kale. Swap the peanuts for cashews or sunflower seeds. For a touch of sweetness, add some thinly sliced mango or pineapple.
- Great for Summer Gatherings: It works wonderfully for taking to a potluck or serving at a garden party. It’s naturally vibrant and looks stunning in a big bowl, and everyone seems to love the combination of fresh ingredients.
- Family Tested: My whole family enjoys this one. My husband always asks for extra toasted peanuts on top for that added crunch, and it’s a brilliant way to get a huge variety of colourful vegetables onto the dinner table.
Ingredients You’ll Need
The beauty of this salad lies in using fresh, crisp ingredients. For the dressing, the quality of your fish sauce really makes a difference. I tend to use the Squid brand or Blue Dragon, as I find they have a great balance of salt and umami without being overpowering. Everything should be available at your local supermarket.
- For the Salad:
- 300g red cabbage, very finely shredded
- 2 large carrots, peeled and julienned or grated
- 1 large cucumber, halved, deseeded, and thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 4 spring onions, thinly sliced
- A large handful of fresh coriander, roughly chopped
- A small handful of fresh mint leaves, roughly chopped
- 75g roasted salted peanuts, roughly chopped
- 2 ripe but firm avocados
- For the Zesty Thai Dressing:
- Juice of 2 large limes (about 60ml)
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame oil
- 1 clove of garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 red chilli, deseeded and finely chopped (optional)
Sara’s Tip: When choosing an avocado, look for one that yields to gentle pressure but isn’t mushy. A firm-ripe avocado will hold its shape when sliced, which is exactly what we want for this salad.
How to Make This Thai Salad with Avocado Recipe
The process here is simple: we’ll prepare the dressing first to let the flavours meld, then chop all our lovely vegetables, and finally, we’ll combine everything just before serving to ensure maximum freshness and crunch.
- Make the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: lime juice, fish sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and chopped chilli (if using). Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and slightly emulsified. I find that shaking it in a jar is much more effective than whisking. You can find more tips on making the perfect vinaigrette on sites like Serious Eats. Set aside.
- Prepare the Vegetables: Using a sharp knife, mandoline, or the shredding attachment on a food processor, finely shred the red cabbage. Place it in a very large salad bowl.
- Julienne and Slice: Peel and julienne the carrots (or simply grate them) and add them to the bowl. Add the thinly sliced cucumber, red pepper, and spring onions.
- Chop the Herbs: Roughly chop the fresh coriander and mint leaves and add them to the bowl with the other vegetables.
- Toast the Peanuts: If your peanuts are not already roasted, place them in a dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are fragrant and lightly golden. Remove from the pan and set aside to cool, then roughly chop.
- Combine the Salad Base: Gently toss all the prepared vegetables and herbs together in the large bowl. At this point, the salad base can be covered and refrigerated for a few hours if you’re preparing it in advance.
- Add the Avocado: Just before you are ready to serve, halve, stone, and peel the avocados. Slice them into chunks or wedges and add them to the salad bowl.
- Dress and Serve: Add about half of the chopped peanuts to the bowl. Give the dressing one last shake, then pour it over the salad. Use salad servers to gently toss everything together, ensuring the avocado and vegetables are evenly coated but not bruised.
- Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Garnish with the remaining chopped peanuts and a few extra coriander leaves. Serve immediately.
Tips From My Kitchen
- The Secret to a Crunchy Salad: For extra crisp cucumber, I learned that you can salt it. After slicing, sprinkle it with a little salt and let it sit in a colander for 15 minutes. The salt draws out excess water. Rinse it well and pat it dry before adding it to the salad. This keeps the whole salad from becoming watery.
- Make-Ahead Magic: You can prepare all the components ahead of time. The vegetables (except the avocado) can be chopped and stored in an airtight container in the fridge for up to 2 days. The dressing can be made and kept in a jar in the fridge for up to a week. Just give it a good shake before using.
- Storing Leftovers: This salad is best eaten fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The avocado may brown slightly and the vegetables will soften, but it will still be enjoyable. It’s best to store the salad undressed if possible.
- Get the Cut Right: How you cut the vegetables matters. Taking the time to shred the cabbage and julienne the carrots finely creates a more pleasant texture and allows the dressing to coat every single piece. A mandoline slicer is a brilliant tool for this if you have one.
Equipment You’ll Need
You don’t need any fancy gadgets for this Thai Salad with Avocado Recipe, just some basic kitchen tools.
- Large salad bowl
- Sharp knife and cutting board (or a mandoline/food processor)
- Salad servers or tongs
- Small jar with a lid for the dressing
- Vegetable peeler
Common Mistakes to Avoid
- Dressing Too Early: Adding the dressing long before you serve is the fastest way to a soggy salad. The salt and acid will start to break down the crisp vegetables. Always dress the salad at the very last minute.
- Not Tasting the Dressing: Don’t just follow the recipe blindly. Limes vary in acidity and size. Taste the dressing before you pour it on. Does it need more honey for balance? A bit more fish sauce for saltiness? Adjust it to your preference.
- Bruising the Herbs and Avocado: When you toss the salad, be gentle. Use a lifting and folding motion rather than stirring vigorously. This keeps the delicate mint, coriander, and creamy avocado intact.
Delicious Variations to Try
One of the best things about a shredded thai salad is how easily you can adapt it. Here are a few of my favourite twists:
- Spicy Version: If you love heat, add an extra chilli to the dressing or even a teaspoon of sriracha. You could also add some thinly sliced birds-eye chillies directly to the salad itself.
- Vegetarian/Vegan Option: To make this recipe vegan, simply swap the fish sauce for an equal amount of light soy sauce or tamari, and use maple syrup instead of honey. For extra protein, add a handful of edamame beans or some crispy baked tofu.
- Different Protein: This salad is a fantastic base for protein. It’s wonderful with grilled prawns, seared salmon, or leftover shredded chicken. The chicken from my Bang Bang Chicken Thighs recipe would be a brilliant addition.
What to Serve With This Thai Salad with Avocado Recipe
While this salad is a hearty meal on its own, it also pairs beautifully with other dishes, making it a versatile part of a larger spread.
- Grilled Skewers: Serve alongside chicken satay or prawn skewers. The smoky, charred flavour from the grill is a wonderful contrast to the fresh, zesty salad.
- Coconut Rice: A small bowl of fragrant, fluffy coconut rice on the side helps to soak up any extra dressing and makes the meal even more substantial.
- Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a dry Riesling complements the lime and herb notes perfectly. For a non-alcoholic option, a sparkling lime and mint water is incredibly refreshing.
Frequently Asked Questions
Thai Salad with Avocado Recipe
Ingredients
Method
- Make the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: lime juice, fish sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and chopped chilli (if using). Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and slightly emulsified. I find that shaking it in a jar is much more effective than whisking. You can find more tips on making the perfect vinaigrette on sites like Serious Eats. Set aside.
- Prepare the Vegetables: Using a sharp knife, mandoline, or the shredding attachment on a food processor, finely shred the red cabbage. Place it in a very large salad bowl.
- Julienne and Slice: Peel and julienne the carrots (or simply grate them) and add them to the bowl. Add the thinly sliced cucumber, red pepper, and spring onions.
- Chop the Herbs: Roughly chop the fresh coriander and mint leaves and add them to the bowl with the other vegetables.
- Toast the Peanuts: If your peanuts are not already roasted, place them in a dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan often, until they are fragrant and lightly golden. Remove from the pan and set aside to cool, then roughly chop.
- Combine the Salad Base: Gently toss all the prepared vegetables and herbs together in the large bowl. At this point, the salad base can be covered and refrigerated for a few hours if you're preparing it in advance.
- Add the Avocado: Just before you are ready to serve, halve, stone, and peel the avocados. Slice them into chunks or wedges and add them to the salad bowl.
- Dress and Serve: Add about half of the chopped peanuts to the bowl. Give the dressing one last shake, then pour it over the salad. Use salad servers to gently toss everything together, ensuring the avocado and vegetables are evenly coated but not bruised.
- Garnish and Enjoy: Transfer the salad to a serving platter or serve directly from the bowl. Garnish with the remaining chopped peanuts and a few extra coriander leaves. Serve immediately.
Notes
I really hope you give this Thai Salad with Avocado Recipe a try. It’s become such a staple in my kitchen for its bright flavours and how good it makes me feel. If you’re looking for a dessert to follow up this light meal, something fruity like my Peach Crumb Cheesecake would be a lovely contrast. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking, Sara.
