Shredded Thai Salad with Avocado
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We aren’t exaggerating when we say this might be the prettiest salad you will ever make. Your plate will look like a rainbow of shredded cabbage, peppers and other fresh veggies, topped with vibrant slices of avocado. Prepare for all the Instagram likes.
Ingredients
Dressing
¼ cup rice vinegar
1 garlic clove, minced
1-inch piece fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon honey
3 tablespoons sesame oil
¼ cup sesame seeds
Salad
3 carrots, peeled and thinly sliced
¼ red cabbage, shredded
¼ green cabbage, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 bunch scallions, thinly sliced
2 cups snow peas, thinly sliced
½ pound smoked tofu, thinly sliced
2 California avocados—peeled, pitted and sliced
½ cup chopped peanuts
½ cup chopped fresh cilantro
¼ cup chopped fresh basil
¼ cup chopped fresh mint
Directions
1. Make the dressing: In a medium bowl, whisk the rice vinegar with the garlic, ginger, soy sauce, honey, sesame oil and sesame seeds to combine.
2. Make the salad: Toss the carrots with the red cabbage, green cabbage, red bell pepper, yellow bell pepper, scallions, snow peas and tofu.
3. Assemble the salad: Add the dressing to the salad and toss well to coat. Divide the salad among four plates and top each with half an avocado, 2 tablespoons peanuts, 2 tablespoons cilantro, 1 tablespoon basil and 1 tablespoon mint. Serve immediately.
Dressing
166 calories
15g fat
8g carbs
2g protein
4g sugars
Salad
377 calories
27g fat
28g carbs
15g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.