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.

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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.