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.