Shredded Thai Salad with Avocado
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.
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
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
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.