Introduction: Ready for a Vibrant, Flavorful Salad?
Craving a fresh, colorful salad with bold Thai-inspired flavors? This Shredded Thai Salad with Avocado is your perfect choice! Featuring a crunchy mix of carrots, red and green cabbage, bell peppers, snow peas, and smoked tofu, topped with creamy avocado and a zesty sesame-ginger dressing, this salad is packed with texture and taste. The peanuts, cilantro, basil, and mint add a final burst of freshness, making it ideal for light lunches, summer gatherings, or a healthy vegan meal. Inspired by your love for vibrant, veggie-forward dishes like End of Summer Cobb Salad and Grilled Watermelon Steaks, this recipe is naturally vegan, gluten-free (with a soy sauce swap), and adaptable for low-carb diets. Ready to toss together a stunning salad? Let’s dive into this delicious recipe!
Overview: Why Shredded Thai Salad with Avocado is a Must-Try
This Shredded Thai Salad combines a rainbow of crisp vegetables and smoked tofu with a tangy, sesame-infused dressing, finished with creamy avocado and aromatic herbs. The mix of textures—crunchy veggies, silky avocado, and crunchy peanuts—makes every bite exciting. What makes it special? It’s a vegan, gluten-free (with tamari) salad that’s ready in about 20 minutes, with bold Thai flavors, and easily adaptable for keto diets, offering a fresh, satisfying dish for any occasion.
- Time Requirement: About 20 minutes total (15 minutes prep, 5 minutes assembly).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegan, gluten-free salad with vibrant Thai flavors, adaptable for low-carb diets.
This Thai salad is a fresh, crowd-pleasing treat that’s sure to brighten your table. Let’s get tossing!
Essential Ingredients
Here’s what you need to make this Shredded Thai Salad with Avocado. Each ingredient adds to the crunchy, zesty, and creamy magic.
Dressing
- Rice Vinegar (¼ cup): Provides bright, tangy acidity.
- Garlic Clove (1, minced): Adds savory depth.
- Fresh Ginger (1-inch piece, minced): Brings zesty, spicy warmth.
- Soy Sauce (1 Tbsp): Offers umami richness (use tamari for gluten-free).
- Honey (1 Tbsp): Balances flavors with subtle sweetness (use erythritol for keto).
- Sesame Oil (3 Tbsp): Adds nutty, aromatic depth.
- Sesame Seeds (¼ cup): Provide crunchy texture and nutty flavor.
Salad
- Carrots (3, peeled and thinly sliced): Add sweet, crunchy texture.
- Red Cabbage (¼, shredded): Brings vibrant color and crunch.
- Green Cabbage (¼, shredded): Adds crisp, mild flavor.
- Red Bell Pepper (1, thinly sliced): Offers sweet, colorful crunch.
- Yellow Bell Pepper (1, thinly sliced): Adds more sweetness and color.
- Scallions (1 bunch, thinly sliced): Provide mild onion flavor.
- Snow Peas (2 cups, thinly sliced): Deliver crisp, fresh texture.
- Smoked Tofu (½ lb, thinly sliced): Adds protein and smoky savoriness.
- California Avocados (2, peeled, pitted, and sliced): Offer creamy richness.
- Chopped Peanuts (½ cup): Provide crunchy, nutty topping.
- Chopped Fresh Cilantro (½ cup): Adds vibrant, herbaceous notes.
- Chopped Fresh Basil (¼ cup): Brings sweet, aromatic flavor.
- Chopped Fresh Mint (¼ cup): Offers cool, refreshing brightness.
Substitutions and Variations
- Soy Sauce: Use tamari or coconut aminos for gluten-free or keto-friendly options.
- Honey: Swap with erythritol, monk fruit sweetener, or agave for keto or vegan preferences.
- Smoked Tofu: Replace with grilled tempeh, chickpeas, or omit for a lighter salad.
- Avocado: Substitute with sliced mango or extra peanuts for texture (non-keto).
- Cabbage: Use napa cabbage or shredded kale for different greens.
- Bell Peppers: Swap with orange bell peppers or sliced cucumber for similar crunch.
- Snow Peas: Replace with sugar snap peas or green beans, thinly sliced.
- Herbs: Use Thai basil, parsley, or omit one herb for a simpler flavor profile.
- Keto Adjustment: Omit carrots, reduce bell peppers to ½ each, use erythritol, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
- Spicy Version: Add 1 tsp sriracha or a sliced Thai chili to the dressing.
- Protein-Packed: Add grilled shrimp or chicken for a non-vegan option.
Step-by-Step Instructions
Making this Shredded Thai Salad with Avocado is quick and no-cook, with a simple dressing and salad assembly. Follow these steps for a perfect dish every time.
Step 1: Make the Dressing
- In a medium bowl, whisk together ¼ cup rice vinegar, 1 minced garlic clove, 1-inch piece minced fresh ginger, 1 Tbsp soy sauce, 1 Tbsp honey, 3 Tbsp sesame oil, and ¼ cup sesame seeds until well combined.
Tip: Mince garlic and ginger finely for smooth integration; whisk vigorously to emulsify the dressing.
Step 2: Prepare the Salad
- In a large bowl, toss together 3 thinly sliced carrots, ¼ shredded red cabbage, ¼ shredded green cabbage, 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, 1 bunch thinly sliced scallions, 2 cups thinly sliced snow peas, and ½ lb thinly sliced smoked tofu.
Tip: Use a mandoline for thin, uniform veggie slices; toss gently to combine.
Step 3: Assemble the Salad
- Add the dressing to the salad and toss well to coat evenly.
- Divide the salad among four plates.
- Top each plate with ½ sliced avocado, 2 Tbsp chopped peanuts, 2 Tbsp chopped cilantro, 1 Tbsp chopped basil, and 1 Tbsp chopped mint.
Tip: Add dressing gradually to avoid overdressing; slice avocado just before serving to prevent browning.
Step 4: Serve
- Serve immediately for maximum freshness and crunch.
Tip: Serve with extra dressing on the side for customization; ensure herbs are fresh for vibrant flavor.
Assembly: Building the Perfect Shredded Thai Salad
Making this Shredded Thai Salad with Avocado is all about creating a vibrant, crunchy dish with bold Thai flavors. Here’s how to make it perfect:
- Blend Dressing Well: Whisk until smooth for even flavor distribution.
- Slice Veggies Thinly: Ensure uniform slices for consistent texture and easy eating.
- Toss Lightly: Coat salad evenly without crushing delicate ingredients.
- Garnish Vibrantly: Top with avocado, peanuts, and herbs for color and crunch.
Presentation Tips:
- Serve on individual plates or a large platter for a colorful, family-style presentation.
- Pair with a keto-friendly side like grilled zucchini or cucumber slices.
- Garnish with extra sesame seeds, a lime wedge, or a sprinkle of chili flakes for a polished look.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
- Store avocado separately (with pit or a sprinkle of lemon juice) to prevent browning.
- Avoid freezing, as veggies and avocado lose texture.
- Reheating:
- No reheating needed; serve cold for maximum freshness.
- Make-Ahead Tips:
- Prep dressing up to 4 days ahead; store in the fridge.
- Slice veggies and tofu up to 1 day ahead; store separately in the fridge.
- Assemble salad just before serving to maintain crunch and prevent sogginess.
Tip: Add avocado, herbs, and peanuts just before serving to preserve freshness.
Recipe Variations
This Shredded Thai Salad with Avocado is versatile, drawing on your love for vibrant, veggie-forward dishes like End of Summer Cobb Salad and Chickpea and Vegetable Coconut Curry. Here are some fun ideas:
- Keto Thai Salad: Omit carrots, reduce bell peppers to ½ each, use erythritol, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
- Gluten-Free Version: Swap soy sauce with tamari or coconut aminos; ensure all ingredients are gluten-free.
- Spicy Thai Salad: Add 1 tsp sriracha or a sliced Thai chili to the dressing for extra heat.
- Tropical Twist: Add ½ cup diced mango or pineapple (non-keto) for a sweet contrast.
- Protein-Packed: Include grilled shrimp, chicken, or edamame for a non-vegan option.
Tip: Serve with a side of keto-friendly spring rolls (cucumber-wrapped) or a sprinkle of toasted coconut for extra Thai flair.
Conclusion: A Vibrant, Thai-Inspired Treat to Love
Shredded Thai Salad with Avocado is the perfect way to enjoy a fresh, flavorful meal that’s bursting with Thai-inspired goodness. With its crunchy veggies, creamy avocado, and zesty sesame-ginger dressing, it’s a dish that’s as satisfying as it is vibrant. Perfect for light lunches, summer gatherings, or vegan meals, this salad is sure to become a favorite. Play with the variations, customize with your favorite toppings, and savor every crunchy, zesty bite. What’s your favorite way to enjoy this Thai salad? Share your ideas in the comments and let us know how it turned out!
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Shredded Thai Salad with Avocado
Description
Craving a fresh, colorful salad with bold Thai-inspired flavors? This Shredded Thai Salad with Avocado is your perfect choice! Featuring a crunchy mix of carrots, red and green cabbage, bell peppers, snow peas, and smoked tofu, topped with creamy avocado and a zesty sesame-ginger dressing, this salad is packed with texture and taste
Ingredients
Dressing
- Rice Vinegar (¼ cup): Provides bright, tangy acidity.
- Garlic Clove (1, minced): Adds savory depth.
- Fresh Ginger (1-inch piece, minced): Brings zesty, spicy warmth.
- Soy Sauce (1 Tbsp): Offers umami richness (use tamari for gluten-free).
- Honey (1 Tbsp): Balances flavors with subtle sweetness (use erythritol for keto).
- Sesame Oil (3 Tbsp): Adds nutty, aromatic depth.
- Sesame Seeds (¼ cup): Provide crunchy texture and nutty flavor.
Salad
- Carrots (3, peeled and thinly sliced): Add sweet, crunchy texture.
- Red Cabbage (¼, shredded): Brings vibrant color and crunch.
- Green Cabbage (¼, shredded): Adds crisp, mild flavor.
- Red Bell Pepper (1, thinly sliced): Offers sweet, colorful crunch.
- Yellow Bell Pepper (1, thinly sliced): Adds more sweetness and color.
- Scallions (1 bunch, thinly sliced): Provide mild onion flavor.
- Snow Peas (2 cups, thinly sliced): Deliver crisp, fresh texture.
- Smoked Tofu (½ lb, thinly sliced): Adds protein and smoky savoriness.
- California Avocados (2, peeled, pitted, and sliced): Offer creamy richness.
- Chopped Peanuts (½ cup): Provide crunchy, nutty topping.
- Chopped Fresh Cilantro (½ cup): Adds vibrant, herbaceous notes.
- Chopped Fresh Basil (¼ cup): Brings sweet, aromatic flavor.
- Chopped Fresh Mint (¼ cup): Offers cool, refreshing brightness.
Substitutions and Variations
- Soy Sauce: Use tamari or coconut aminos for gluten-free or keto-friendly options.
- Honey: Swap with erythritol, monk fruit sweetener, or agave for keto or vegan preferences.
- Smoked Tofu: Replace with grilled tempeh, chickpeas, or omit for a lighter salad.
- Avocado: Substitute with sliced mango or extra peanuts for texture (non-keto).
- Cabbage: Use napa cabbage or shredded kale for different greens.
- Bell Peppers: Swap with orange bell peppers or sliced cucumber for similar crunch.
- Snow Peas: Replace with sugar snap peas or green beans, thinly sliced.
- Herbs: Use Thai basil, parsley, or omit one herb for a simpler flavor profile.
- Keto Adjustment: Omit carrots, reduce bell peppers to ½ each, use erythritol, and limit dressing to 2 Tbsp per serving (~5g net carbs per serving).
- Spicy Version: Add 1 tsp sriracha or a sliced Thai chili to the dressing.
- Protein-Packed: Add grilled shrimp or chicken for a non-vegan option.
Instructions
Step 1: Make the Dressing
- In a medium bowl, whisk together ¼ cup rice vinegar, 1 minced garlic clove, 1-inch piece minced fresh ginger, 1 Tbsp soy sauce, 1 Tbsp honey, 3 Tbsp sesame oil, and ¼ cup sesame seeds until well combined.
Tip: Mince garlic and ginger finely for smooth integration; whisk vigorously to emulsify the dressing.
Step 2: Prepare the Salad
- In a large bowl, toss together 3 thinly sliced carrots, ¼ shredded red cabbage, ¼ shredded green cabbage, 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, 1 bunch thinly sliced scallions, 2 cups thinly sliced snow peas, and ½ lb thinly sliced smoked tofu.
Tip: Use a mandoline for thin, uniform veggie slices; toss gently to combine.
Step 3: Assemble the Salad
- Add the dressing to the salad and toss well to coat evenly.
- Divide the salad among four plates.
- Top each plate with ½ sliced avocado, 2 Tbsp chopped peanuts, 2 Tbsp chopped cilantro, 1 Tbsp chopped basil, and 1 Tbsp chopped mint.
Tip: Add dressing gradually to avoid overdressing; slice avocado just before serving to prevent browning.
Step 4: Serve
- Serve immediately for maximum freshness and crunch.
Tip: Serve with extra dressing on the side for customization; ensure herbs are fresh for vibrant flavor.
FAQs
1. Can I use different vegetables?
Yes! Swap carrots with daikon radish, cabbage with napa cabbage, or snow peas with snap peas for similar crunch.
2. Is this dish keto-friendly?
With carrots and honey, it’s not keto-friendly (~15–20g net carbs per serving). Omit carrots, reduce bell peppers, and use erythritol for a keto version.
3. Can I make it non-vegan?
Yes! Add grilled shrimp, chicken, or replace tofu with sliced hard-boiled eggs.
4. Why is my salad soggy?
- Slice veggies thinly but not too fine to maintain crunch.
- Toss with dressing just before serving to avoid wilting.
- Store components separately if prepping ahead.
5. Can I make this ahead?
Yes! Prep dressing up to 4 days ahead and veggies/tofu up to 1 day ahead; assemble fresh.
6. How long does it last?
Salad lasts 2 days in the fridge (undressed); dressing lasts 4 days. Avoid freezing due to texture changes.
7. Can I use a different protein?
Yes! Try grilled tempeh, chickpeas, or seared tuna (non-vegan) instead of tofu.
8. What’s the best way to serve it?
Serve fresh on plates or a platter, paired with a keto-friendly side like grilled veggies or cucumber slices, garnished with extra herbs and peanuts.